Snack Food & Wholesale Bakery Magazine

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2013 February

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

Keeping snacks simple

February 26, 2013
Not satisfied with the ingredients in many crunchy snacks on the market, Simply 7 Snacks, Houston, went into crunch time
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Targeting the ethnic demographic

March 24, 2013
It pays to be aware of the similarities and differences when successfully marketing snack and bakery products to America’s ethnic demographic.
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Simple crunch time

Simple 7 Snacks works diligently to provide healthier , tasty extruded snacks
February 11, 2013
Launching its own snack brand only three years ago, Simply 7 Snacks has copacked snacks for customers across the country for years.
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The art of making snacks

February 11, 2013
Perhaps you prefer classic potato chips or traditional tortilla chips.
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The confusion surrounding gluten-free labeling

February 11, 2013
The explosion of gluten-free products in the marketplace is good news for people with celiac disease and gluten sensitivity.
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Fortifying grains with vitamins and minerals

February 11, 2013
One or another vitamin or mineral has been the “nutrient du jour” for some time.
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Food safety: A work in progress

February 11, 2013
The number of food recalls and food safety failures due to mislabeling, allergen concerns and failing process conditions has steadily increased over the last few years.
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What does ‘natural’ really mean, anyway?

February 11, 2013
In the food world, the word “natural” is bandied about too often, with no meaning behind it.
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The enzyme equation

February 13, 2013
Lower ingredient costs, clean labels and the ability to improve the look, taste and texture of baked goods and snack foods are just some of the reasons why bakers and snack producers are adding enzymes to their ingredient arsenal.
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Keeping it clean

Simply 7 Snacks cuts fat and sodium but keeps its great taste
February 13, 2013
The latest trend in bar manufacturing is creating clean, wholesome products that deliver on taste.
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What’s new in secondary packaging?

March 1, 2013
New capabilities of secondary packaging systems focus on streamlined processes, total automation and increased flexibility.
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Curbing oven energy usage

February 13, 2013
Ovens are an integral part of a bakery…and also one of its biggest energy users.
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Logistics software beats the baking and snack odds

February 13, 2013
By their nature, bakeries and snack manufacturers present challenges to logistics software developers, as the perishable aspect of their products and ever-increasing breadth and complexity of their inventory often make facility management difficult. Now, software developers are offering cloud-based computing and related mobility solutions to make demand forecasting and production planning easier.
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Ingredient Briefs: February 2013

February 13, 2013
Read about the latest ingredients for the baking industry.
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Equipment Briefs: February 2013

February 13, 2013
Read about new snack and bakery industry equipment.
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Angelic Bakehouse

Our March issue highlights Angelic Bakehouse, Cudahy, WI.

5/1/13 8:00 am EST

Food Safety Summit Conference & Expo - Live Webinar Sessions

The Food Safety Summit offers the opportunity to attend and participate in these selected sessions remotely by registering and joining in LIVE from your computer.

THE MAGAZINE

Snack Food & Wholesale Bakery Magazine

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2014 April

Come check out the latest edition of Snack Food & Wholesale Bakery! This month's edition features a special look into the family-owned Ballreich Bros. manufacturer in Tiffin, Ohio.

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