Snack Food & Wholesale Bakery eMagazine

2012 April

Check out our April content!

Cover Story

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A Look Back at Baking

We’re celebrating our magazine’s centennial anniversary by taking a look back at the bygone days of the baking and snack food industries and their progress through the years. Here’s a retrospective look at the baking industry.
Lauren R. Hartman
April 23, 2012
It doesn’t feel like Snack Food & Wholesale Bakery is 100 years old, and that’s partly because we have changed names, formats, management, ownership and staffs several times throughout our long existence.
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Feature Articles

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Talking Tortillas and the Social Network

Flatbread and tortilla producers amplify their promotional spending and look to the social network to ensure consumers get the messages producers want them to have.
April 23, 2012
When you hear the word, “tortilla,” what typically comes to mind? Tacos? Burritos? Enchiladas? Fajitas? Quesadillas? What about wraps, flatbreads or melts?
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A Snack Retrospective

Here’s a glance at some of the breakthroughs, events, products and happenings that took place in the snack food industry within Snack Food & Wholesale Bakery’s 100-year existence and even a ‘tidbit’ before.
Lauren R. Hartman
April 23, 2012
According to the website, ideafinder.com, we consume more than 4.3 billion lb. of snack food a year, which could be why snacks may soon end up becoming America’s favorite meal.
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A Bar for Every Body

Bar manufacturers are creating products to accommodate a variety of nutritional and lifestyle demands in the growing market.
Jen Roth
April 23, 2012
Consumers are asking for a lot of bars these days. Some want bars to be a healthy, easy snack, while others demand that their bars act as a supplement to an active lifestyle. Many prefer a bar that can substitute for a meal or act as a diet aid. Either way, bar manufacturers are making products that satisfy all of these requirements, so it’s just a matter of picking which bar is right for the job.
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Columns

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Smooth Operators

New lubricants are formulated for specific food-processing machinery and applications to help bakers and snack producers address a host of industry issues.
Romy Schafer
April 23, 2012
Bakers and snack makers are well-acquainted with the saying, “Time is money.” A malfunctioning oven, depositor or conveyor system can result in production delays that negatively impact customers, as well as the bottom line.
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The Low-Sodium Lowdown

A host of new low-sodium ingredients is helping bakers and snack manufacturers give consumers what they want: Intriguing products with less salt and more flavor. Romy Schafer, Contributing Writer
April 23, 2012
The Centers for Disease Control and Prevention (CDC) released a report in February that reconfirms what most adults already know: A majority of Americans consume too much sodium. Too much sodium can increase the risk of high blood pressure, which often leads to heart disease and strokes. Processed and restaurant-prepared foods contain the most sodium of the foods people eat.
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Utz’s N.J. Distribution Center Goes Solar

April 24, 2012
Utz Quality Foods, Inc. is getting a little help from the sun. That’s because its West Deptford, N.J., distribution center is equipped with a 98.56kWp (DC) solar photovoltaic system that produces enough electricity to offset 100% of the facility’s annual utility usage.
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Celebrate 100 Years with Us

Lauren R. Hartman
April 23, 2012
Agnetha Faltskog once said that, “Those who cannot remember the past are condemned to repeat it, without a sense of ironic futility…” Otto von Bismarck has said, “The main thing is to make history, not to write it.” We certainly can’t pretend to know the past of baking or snack food manufacturing. But with April marking the 100th anniversary of Snack Food & Wholesale Bakery, we cannot help but revisit some of the amazing past in these fascinating markets of ours.
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All Good Things Come to an End

Marina Mayer
April 23, 2012
It’s not everyday that people can say, “I love my job,” especially when many of today’s companies are cinching raises, bonuses and company perks just to save on the bottom line. Despite today’s economical hardships, most everyone in the food industry continues to love their job.
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A look at Hispanic foods

Sylvia Klinger
April 23, 2012
Prior to 1970’s, there was little research on food, culture, behaviors, which addressed Hispanics in America or the socio-demographic factors affecting their health. Three decades later, there is a surge of interest in Hispanics and their health, as a result of dramatic growth in the Hispanic population.
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Getting Back to Basic Bakery Maintenance

J.R. Wilson
April 23, 2012
We all know that little things can add up to big savings, and many of those little things are bakery basics in the plant. When was the last time you checked your compressed air system operating pressure or the flame on your oven burners? If you can’t remember, then it’s time to get back to the basics and keep tabs on things we might be taking for granted. A little preventative maintenance can go a long way.
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Departments

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