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Snack Food & Wholesale Bakery Magazine
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Come take a look at the December issue of Snack Food & Wholesale Bakery! This month we spotlight Janey Lou’s Inc., a bakery in Utah that is quickly growing in demand!
Sisters Rebecca Jane Barney and Angela Lou Fillmore, co-founders of Janey Lou’s Inc., have come a long way from selling their handmade treats to local convenience stores in the Salt Lake City area. Under the helm of nephew and son Ryan Fillmore, the Orem, Utah-based company has garnered convenience-store and foodservice customers throughout the West and Southwest.
Located in Orem, Utah, Janey Lou’s exemplifies the state’s moniker—the Beehive State. Growing demand for the company’s scrumptious cinnamon rolls, generously-sized cookies, handmade Crispy Treats and numerous frozen dough products is keeping its management team and employees busy as bees.
Stale chips? Think again. Manufacturers are finding interesting ways of keeping the chips category fresh. And flavors are really getting wild, like chocolate and coconut. Just don’t fill the bag half way.
Consumers are ready for ‘greener pastures’ in sustainable products as sustainability characteristics drive a large amount of product switching. Also, sustainable practices often lower bakers’ and snack manufacturers’ internal costs. But are these food producers heeding the call to meet this demand?
New formulations, changing government regulations and market volatility all come into play regarding the fats and oils market. Even though fat remains an important part of a healthy diet, some fats are better than others. Here’s a look at what’s happening in the category, from high-oleic soybean oil to trans-fat-free and enzymatically interesterified products that transform liquid oil into bakery shortening without creating any trans-fat.
We walked the show floor at the International Baking Industry Exposition (IBIE) in Las Vegas Oct. 6-9 and uncovered plenty of hot new technology, equipment and ingredient solutions. Here’s just a taste of what was there.
There is a lot of health news right now in the snack food and bakery industries. With the Food and Drug Administration (FDA) issuing its long-expected draft regulation to practically eliminating trans-fat in food to its draft guidance to help growers, manufacturers and foodservice operators take steps to reduce levels of acrylamide in certain foods and so many other health issues, we find this month that our pages are filled with health issues.
We know that a high-fiber diet can be a critical heart-healthy lifestyle change for young and middle-aged adults, but it’s one that’s worth the switch. Scientists from Northwestern University Feinberg School of Medicine studied adults between 20 and 59 years old a few years ago and found that those with the highest fiber intake had a significantly lower estimated lifetime risk for cardiovascular disease than those with the lowest fiber intake.
What can bakers do to improve the health of Hispanics? Plenty, and they should do it quickly. Why the urgency? According to the Centers for Disease Control and Prevention (CDC), Latinos—males and females of all ages—have among the highest obesity rates in the United States.
Bread is often fortified with dietary fiber of various origins to meet “good” and “excellent” source-of-fiber claims.
During and since the two-week government shutdown, there has been a lot of analysis from across the political spectrum. The analysis includes a lot of finger pointing and blame assessment. At the end of the day, it was the abdication of leadership by all parties and no coherent strategy for how to end the stalemate that lengthen the shutdown.