Snack Food & Wholesale Bakery Magazine

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2013 January

Check out the newest issue of Snack Food and Wholesale Bakery Magazine!

Labriola livens up the pretzel market

Labriola Baking Co., an automated/artisan bakery in Alsip, Ill., seems to be expanding constantly, thanks to the efforts of ‘Chief Dough Boy’ and CEO Rich Labriola and his staff. Business has grown at double-digit rates, allowing for a move to a spacious, 175,000-sq.ft. production facility and the opening of a hot-spot bakery café. It’s latest project? Pretzel bread.


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Breakfast to-go

Today’s consumers lead busy lives, which sometimes means eating on-the-run. Fortunately, many bakeries are offering convenient grab-and-go breakfast items like muffins and donuts.


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A look at sustainable packaging

Kyla Fisher, corporate sustainability director at paper converter PaperWorks, Philadelphia, discusses some of the innovative materials and processes driving the recycling of paperboard packaging.


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What's new in packaging?

Several leading packaging material producers discuss issues influencing the type of packaging bakers and snack producers are using to meet consumer needs and their own. 


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Conveyors on the move

New technology, enhancements and improvements have made conveyors and belts more user-friendly for baked goods and snack food manufacturers.


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Labriola flour power

Popular Labriola Baking Co. recently relocated to a spacious, 175,000-sq.-ft. plant in Alsip, Ill


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Festida Foods chips away at consistent operations

Expanding to a new tortilla and corn chip plant paved the way for a new conveying, seasoning and bagging line featuring computer control and uniform results, as well as nonstop weighing and packaging efficiency. 


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The ‘in’ crowd

Inclusions—old favorites and new creations—are adding the flavor, texture and nutritional benefits consumers are seeking in baked goods and snacks.


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Preventing allergen-related product recalls

Food products containing undeclared allergens can result in life-threatening experiences for individuals with food allergies. 


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Are you getting enough superfruits?

While consumers continue to hear about superfruits, there’s no official U.S. Department of Agriculture (USDA) or Food and Drug Administration (FDA) definition for the word. 


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New year, new look

The beginning of the new year means time for a change and a fresh start. So that’s exactly what we’ve done here at Snack Food & Wholesale
 


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Snack Food Today: January 2013

Rudolph Foods’ Second Annual Pork Rind Appreciation Day campaign will culminate on the biggest football day of the year 


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Equipment Briefs: January 2013

Equipment Briefs from various Suppliers. Check it out!


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Ingredient Briefs: January 2013

Ingredient briefs from different suppliers. Check it out!


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Multimedia

Videos

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James Skinner Baking

An inside look at James Skinner Baking, a modern artisan bakery famous for its Danish.

12/4/14 2:00 pm EST

How a DSD Solution with Sales Forecasting can reduce your Stale Percentages up to 50%

Expert presenters will address how you can improve your order accuracy and account service times and how sales forecasting DSD solutions can reduce your stale percentages.

Snack Food & Wholesale Bakery Magazine

SFWB december 2014

2014 December

December's Snack Food & Wholesale Bakery publication features our cover report: "The J. Skinner Difference" Plus Much More!

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Holiday Baked Goods

What type of baked goods do you buy the most of during the holidays?
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THE SNACK AND BAKERY STORE

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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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