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B&G Foods to acquire Pirate Brands

Corrugated recovery hits 91%, is most-recycled packaging material

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Turbo-charging the bakery market

Plaza Belmont Fund III acquires Labriola Baking Co.

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- Dancing Deer Baking Co. invites brownie lovers to enter its “Crazy for Brownies!” contest

- DuPont Co. to sponsor the Conference at PACK EXPO education program

- California Raisin Marketing Board names 2012 raisin bread contest winners

- Experts dismiss acrylamide health risk

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Snack Food & Wholesale Bakery Magazine

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2013 March

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

One clever cookie

The Christie Cookie Co. has been using gourmet baking ingredients to produce irresistible cookies, brownies and sweet treats for over 30 years.

March 30, 2013

By Lauren R. Hartman

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Decadent and delicious, cookies, brownies and other items from The Christie Cookie Co., Nashville, Tenn., are practically irresistible.

Surprisingly sweet and savory

March 11, 2013

By Jen Roth

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Potato chips and chocolate? Snack manufacturers and bakeries are experimenting with unique combinations to satisfy consumers’ desire for a snack with the perfect sweet-savory blend.

The burden of proof

March 26, 2013

By Lisa White

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With more comprehensive food-safety requirements on the horizon, bakers and snack producers will be required to raise the bar for their manufacturing and distribution practices.

Mix masters

March 11, 2013

By Romy Schafer

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Food safety and sanitation have always been top concerns for bakers and snack producers and may be even more so now that the Food Safety Management Act is law.

Creating cookies to crave

March 11, 2013

By Lauren R. Hartman

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Running two shifts a day, five days a week on four production lines, The Christie Cookie Co.’s 41,000-sq.-ft. production facility in Nashville, Tenn., has big-company ideas and procedures.

White paper: Automated case packing—a flexible approach

March 11, 2013

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With escalating demand for variety packs and various shipping-case configurations that must be shelf-ready, bakers and snack manufacturers need flexible packaging technology.

In the thick of it

March 11, 2013

By Romy Schafer

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Gums and starches, two baking industry staples, are being reformulated to meet growing baker and snack producer demands for ingredients that will enable them to reduce their ingredient costs, produce clean labels and create products that address consumer eating trends.

Honoring the paczki

March 11, 2013

By Lauren R. Hartman

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It’s not just a plain old jelly donut. Popular around the country during Mardi Gras, paczkis, the delicious, baked and filled treat are easier to eat than their name is to pronounce.

The skinny on sugar

March 11, 2013

By Judi Adams

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Sugar always gets a bad rap. It’s been accused of causing many diseases and conditions, from diabetes to tooth decay. (More later on why the latter is accusations, not facts).

Washington: The good and the bad

March 11, 2013

By Robb MacKie

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Frustration with Washington continues to mount, with the serious challenges facing our country.

Latinos and the American palate

March 11, 2013

By Sylvia Klinger

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There are 52 million Hispanics in the U.S., representing 16.7% of the total U.S. population. That many people are certainly having an impact on the food industry, and there’s no question that Latinos are quickly changing America’s palate.

Ingredient Briefs: March 2013

March 12, 2013

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Ingredient briefs from different suppliers. Check it out!

Snack Food Today

March 12, 2013

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Lance celebrates 100th anniversary, Odwalla updates packaging and plans are underway for Oberto Brands Nashville production facility.

Equipment Briefs: March 2013

March 12, 2013

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Equipment Briefs from various Suppliers. Check it out!

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June 2013 State of the Industry Report on Bakery

Our June report features the following products—take a look at a few of the many new offerings we’ve uncovered.

4/25/13 2:00 pm EDT

Food Plant of the Future: Global Food Safety Impact on Facilities

On-Demand: SQF 2000, FSMA, ISO 22000/PAS220 and other standards continue to gain traction in an attempt to create safer foods and beverages.

Snack Food & Wholesale Bakery Magazine

2013 June

Take a look at the newest issue of Snack Food and Wholesale Bakery Magazine!

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THE SNACK AND BAKERY STORE

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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Clear Seas Research

With access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

Operations Weekly

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.

Most Popular Stories

Most Emailed Stories

Recent Discussions

- Dancing Deer Baking Co. invites brownie lovers to enter its “Crazy for Brownies!” contest

- Rethinking Baking Education

- DuPont Co. to sponsor the Conference at PACK EXPO education program

- California Raisin Marketing Board names 2012 raisin bread contest winners

- Experts dismiss acrylamide health risk

Snack Food & Wholesale Bakery Magazine

2013 March

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