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Snack Food & Wholesale Bakery Magazine

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2012 May

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The Breadmen Cometh

Hudson Bread is more than a bakery. With an adjacent bake shop called the Breadman Café, the North Bergen, N.J., self-described artisan bakery supplies bread, rolls, boules, flatbread and more.

May 16, 2012

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There’s something to be said about artisan craftsmanship. Hudson Bread, North Bergen, N.J., knows that quite well. With a view of New York City’s skyline, the bakery uses only the best ingredients to produce a wealth of fresh bread creations daily, and top sellers including French baguettes, seven-grain loaves and hand-cut loaves Francaise, which are signature rustic items.
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Artisan Dough-How with a High-Tech Twist

Take a tour of Hudson Bread’s production facility, near the Big Apple. Among its many features, the 60,000-sq.-ft. plant sports a brand new stress-free production line that’s helping to keep pace with product demand.

May 16, 2012

Lauren R. Hartman

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Hudson Bread, North Bergen, N.J., is rather a paradox. Starting out in 1994 as a small, fully artisan bakery owned and operated by president/chief executive Mariusz (Mark) Kolodziej, Hudson Bread became a favored producer, as its scrumptious baguettes, boules, rolls, brioche, buns, Ciabattas, Pullman loaves and much more gave it plenty of momentum to grow and expand.
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The Gluten-Free Diet 101

May 16, 2012

Shelley Case

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In my first column in February, I highlighted the rapid growth of the gluten-free market and provided an overview of conditions that require a gluten-free diet for treatment, as well as other reasons why consumers may be following it.
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Why Does a Baker Need WOO?

May 16, 2012

Cordia Harrington

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Whether you are a banker or a baker, we all need WOO. WOO, otherwise known as “Window of Opportunity,” is that moment when we can make a difference, make a sale, influence an employee or teach a new hire.
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Living Gluten-Free: The Facts and Misconceptions

May 16, 2012

Judi Adams

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This month marks National Celiac Awareness Month, a time dedicated to raising awareness of a condition affecting approximately one percent of the U.S. population. Because there’s been growing interest and media attention surrounding gluten-free, especially as a fad diet, we at the Grain Foods Foundation are working to change perceptions of it.
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Pretzels’ Growing Presence

May 16, 2012

Lauren R. Hartman

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There’s a nationally celebrated day or month for everything: National Hairdressers’ Day, National Bath Safety Month; Run up the Flagpole and See if Anyone Salutes Day and even Houseplant Appreciation Day.
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Equipment Briefs: May 2012

May 18, 2012

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Kason Corp.’s Flo-Thru Sanitary Sifter Model K40-1FT-SS has two unbalanced-weight gyratory motors mounted on opposing exterior sidewalls of the unit instead of one motor positioned beneath the screening chamber, reducing its overall height significantly. This design also allows particles to pass through a 40-in.-diameter screen in a vertical straight-through discharge path at high. All material contact surfaces and the floor stand are made of stainless steel with continuous welds.
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Ingredient Briefs: May 2012

May 18, 2012

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Swerve, LLC releases Swerve, a natural, non-glycemic sweetener ideal for snacks and baked goods. Swerve is sourced from the fibrous part of fruits and vegetables and can be used in place of sugar, Stevia, high-fructose corn syrup or synthetic sweeteners. Plus, Swerve maintains excellent functionality and a reasonable taste profile and delivers zero calories.
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Software, Solid Solutions

New and updated software applications enable bakers and snack producers to better manage logistics and fleets to efficiently and effectively deliver their goods to customers and keep costs in check.

May 18, 2012

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Like all manufacturers, bakers and snack producers know that their success (and profitability) depends on more than just regularly introducing new products. Controlling overhead, operating and equipment costs is a major part of the equation.
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Enduring Ingredients

Baked goods and snacks made with fruits, nuts and chocolate get a second look from consumers, as food manufacturers continue to introduce better-for-you products and tout these ingredients’ nutritional benefits.

May 18, 2012

Romy Schafer

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As consumers’ interest in healthy eating continues to grow, so does their search for flavorful, prepared foods—including baked goods and snacks—with fewer calories and less salt, processed sugar and artificial ingredients. Products made with nutritious ingredients that have been around forever, such as fruit, nuts and chocolate, are more likely to find their way into the shopping carts of these concerned consumers.
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G.H. Cretors Chicago Mix Popped Corn

May 18, 2012

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Made with all-natural ingredients, G.H. Cretors’ Chicago Mix Popped Corn is completely free of GMO’s, artificial colors, flavors, and preservatives. G.H. Cretors’ Chicago Mix combines caramel corn and cheese corn in the same bag.
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Italian Herb & Parmesan Chex Mix

May 21, 2012

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Italian Herb & Parmesan Chex Mix features a blend of seasonings and has 65% less fat than regular potato chips (9g fat per 26g serving).
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Angell Organic Candy Bars

May 21, 2012

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Angell Organic Candy Bars come in three different flavors, including Angell Crisp, Dark Angell, Snow Angell. All three have no artificial colors or flavors, preservatives, corn syrup or trans-fats.
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Athena’s Silverland Desserts All Natural Raw Bar line

May 21, 2012

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Athena’s Silverland Desserts All Natural Raw Bar line features nine varieties, including Apricot (Defense); Dark Chocolate Apricot (Revitalize); Spiced Ginger (Detox); Mocha (Uplift); Oatmeal Raisin (Boost); Cherry (Superfruit); Flax (Protect); and Peanut Butter Flax (Repair). All bars are vegan, wheat-free, dairy-free and have no added sugar.
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Pleasing Pretzels

There’s more than one way to coat a pretzel and some manufacturers are leaving the simple salt behind for bolder, richer and even sweeter options for the popular snack item.

May 16, 2012

Jen Roth

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These days, pretzels aren’t just your average bar snack. Manufacturers are producing their savory snacks with a bit of a twist, reaching the consumers who crave bolder flavors, a better-for-you snack or an innovative accompaniment to an everyday meal.
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Hudson Bread, North Bergen, N.J.

Hudson Bread, North Bergen, N.J. is more than a bakery. The artisan bakery combines tradition with sophisticated technology.

09/29/11 2:00 PM EDT

Food Plant of the Future: Anticipating the Next Generation

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Exclusively for thought-leaders in food and beverage processing facility management, Food Plant of the Future webinars are presented by Hixson, a leading design and engineering firm of food processing facilities in North America.

Snack Food & Wholesale Bakery Magazine

2012 May

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THE SNACK AND BAKERY STORE

New Food Product Development: From Concept to Marketplace, Third Edition

With new material highlighting the latest trends and science in marketing and electronic communication and their combined effect on market research, New Food Product Development: From Concept to Marketplace, Third Edition, describes stages of development in detail, beginning with sources of ideas and moving through development, final screening, and introduction into the marketplace.

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Clear Seas Research

With access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

Operations Weekly

Written by Snack Food & Wholesale Bakery editors, our Operations Weekly weekly enewsletter provides bakers and snack food manufacturers with up-to-the-minute news, ideas and industry trends.

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2012 May

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