Snack Food & Wholesale Bakery Magazine

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2013 May

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

Chicago’s cheesecake at its finest

By Lauren R. Hartman
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The one and only Eli’s Cheesecake, considered a Chicago food icon, could be the largest specialty cheesecake bakery in the country
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Innovation by the slice

By Jen Roth
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Healthier options, zesty flavors and home-delivery quality are a few of the things today’s consumers want from their frozen pizzas.
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At your service

By Romy Schafer
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Bakers and snack producers interested in expanding into the foodservice sector may find 2013 the right year to do so
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Innovations in processing equipment

By Lisa White
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Depositing, dividing and rounding technology in the baking and snack industries is helping food manufacturers increase efficiencies, enhance sanitation, ensure safe operation and deliver products that meet their customers’ needs.
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A slice of cheesecake production

By Lauren R. Hartman
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Flexible and ready to address many customer needs, the staff at Eli’s Cheesecake’s 62,000-sq.-ft. production facility in Chicago outputs more than 15,000 units a day on eight production lines.
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Keeping bags closed

By Neal Lorenzi
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Innovative and convenient, resealable bag features can add to a distinctive shelf presence that promotes product differentiation.

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A fruitful year

By Romy Schafer
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Bakers and snack producers are stocking up on the ingredients they’ll need to create traditional and novel treats throughout the year. Fruits and nuts, key elements in many seasonal recipes, are sure to be on their must-buy lists.
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Food safety is hard work

By Jim Munyon
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Keeping food safe is a battle—a fight against nature—as pathogens, toxins and allergens are naturally occurring.
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The challenge of childhood obesity

By Judi Adams
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Childhood obesity is a hugely complex challenge that’s often viewed very simplistically and incorrectly—too many calories and too little exercise.
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Product development from a student’s perspective

By Elyse Buckley
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Whether at work in a lab or at home in the kitchen, one of my favorite activities is testing a new product concept.
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Take your own food-safety initiatives

By Lauren R. Hartman
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We can’t say enough about taking the time to improve and promote food safety. You can’t decide to live on luck.
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Ingredient Briefs: May 2013

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Ingredient briefs from different suppliers. Check it out!
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Equipment Briefs: May 2013

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Equipment Briefs from various Suppliers. Check it out!
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Blue Diamond Almonds Facility

Blue Diamond Almond’s new  processing facility in Turlock, CA.

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...

Snack Food & Wholesale Bakery Magazine

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2014 August

This month's publication of Snack Food & Wholesale Bakery takes a special look at Blue Diamond's growers and advanced technology, as well as a tour through the Blue Diamond production plant in Turlock, CA.

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School Lunches

Millions of children will soon be returning to school, lunchboxes in hand. What was your favorite lunchbox treat when you were a kid?
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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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