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

Image Galleries

2014 Bakery of the Year: Capistrano's Wholesale Bakery, Phoenix AZ

Here’s a look at Capistrano’s Bakery, our 2014 Bakery of the Year.

11/7/13 2:00 pm EST

Food Plant of the Future: The Future of Wastewater Management

Available On-Demand Effective management of wastewater is becoming increasingly critical to food and beverage processors as the cost for incoming water increases...

National Pizza Month

October is National Pizza Month! Where do you go to grab a slice (or two) of your favorite pie?
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THE SNACK AND BAKERY STORE

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Organic Production and Food Quality: A Down to Earth Analysis

Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings.  The title is a 'must-have' for everyone working within the food industry.

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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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