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

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

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
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

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

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

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

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?

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

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
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?

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

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

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

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

Read about new snack and bakery industry equipment.
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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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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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