Snack Food & Wholesale Bakery Magazine

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2014 February

Come check out the latest edition of Snack Food & Wholesale Bakery! This month's edition features a special tour of the John B. Sanfilippo & Son Inc.'s headquarters in Elgin, Illinois.

Living for nuts

February 12, 2014

John B. Sanfilippo’s (JBSS) 1-million-sq.-ft. headquarters and production complex in Elgin, Ill., is a real powerhouse, with a whopping 85 production lines for nut and snack processing. The company has witnessed steady growth and the challenges that go with it. And with more than 90 years of experience and a keen focus on customer and consumer solutions, JBSS tackles the tough nuts to crack head on. 


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Nuts, snacks, get crackin’

February 12, 2014

Demonstrating how much the company has grown over the years, John B. Sanfilippo’s impressive 1-million-sq.-ft. production facility/corporate headquarters/distribution center in Elgin, Ill., is outfitted with speedy, state-of-the-art equipment and technology to produce thousands of nut products, snacks and nut mixes.


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Market Trends

Thinking outside of the pizza box

February 12, 2014

To pizza and flatbread manufacturers, the secret to a great product goes way beyond the sauce. So what are the trends?


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Special Report

A world of flavors

June 2, 2014

International flavors and foods are gaining popularity, but cautious consumers remain a challenge for bakers and snack producers. Successful manufacturers encourage purchase at the production line and at retail.


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Inclusions update

February 12, 2014

Consumers seek better-for-you baked goods and snacks that taste good, are packed with nutritious ingredients and fit their lifestyles. Ingredient manufacturers are providing what bakers and snack manufacturers need to develop products to meet those important consumer demands.


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Processing Technology: Ingredient-Handling Equipment

February 12, 2014

The right ingredient-handling equipment can do more for a baker and snack manufacturer than simply handle ingredients. It can reduce energy and ingredients costs, improve production line efficiency, address sanitation issues, reduce changeover times and more.


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Palletizing panache

February 12, 2014

Modular designs and sophisticated electronics, as well as easy cleaning, food safety, remote servicing and environmentally friendly designs, are just some of the highlights of today’s palletizing systems.


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Product handling for shelf-ready retailing

February 12, 2014

More bakery products and snacks must be packaged to be shelf-ready for retailers, so product-handling equipment must offer flexibility for the changing marketplace. To meet this need, equipment manufacturers are developing more systems incorporating advanced robotics and sophisticated transport systems. Even plastic pallets are now multifunctional.


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SNAXPO goes to Dallas

February 12, 2014

Snack food professionals will mosey on down to Dallas, March 1-4, to attend SNAXPO 2014, the Snack Food Association’s annual exhibition and conference. Attendees will be able to check out more than 125 exhibits, attend educational sessions, network with colleagues and more at the Kay Bailey Hutchison Convention Center and the Omni Dallas Hotel.


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Editor's Note

New Year, new projects

February 12, 2014

There are a lot of new things on the horizon, as a new year always brings new beginnings. 


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Industry Experts

Gluten-free and FODMAPs…What’s the scoop?

February 12, 2014

Gluten has become Public Enemy Number One. Countless people follow a gluten-free diet, and just about everyone knows someone avoiding foods made with the gluten-containing grains wheat, rye and barley


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Food Safety

Fads’ and trends’ effects on food safety

February 12, 2014

One of the more challenging aspects of food manufacturing is food processors’ ability to discern between a fad and a trend, be they consumer- or industry-driven. 


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The challenges of making whole-wheat/whole-grain goods

February 12, 2014

Last fall, I attended the whole-grains presentation session at the American Association of Cereal Chemists International (AACCI). I took away a few highlights pertinent to the entire grain-processing industry that I’d like to share.


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Vitamins and minerals: Going mainstream

February 12, 2014

Walking through the grocery store recently, I overheard a conversation between two people going through their shopping list. “All we are missing is some protein,” said one patron to the other. 


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Regulatory Review

A long and winding road to ethanol reform

February 12, 2014

Last month, I had the opportunity to offer testimony in support of the Environmental Protection Agency (EPA) proposal to modestly scale back the amount of ethanol required to be produced under the Renewable Fuel Standard (RFS). 


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February 2014: Ingredient Briefs

February 12, 2014

Ingredient briefs from various suppliers. Check it out!


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February 2014: Equipment Breifs

February 12, 2014

Equipment Briefs from various Suppliers. Check it out!


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Multimedia

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2014: State of the Industry Reports

Our State of the Industry Report images on the Snack Market are here.

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 July

July's issue of Snack Food & Wholesale Bakery features a special look at the chips market and industry, as well as an Editor's Note on snacking substantially.

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Mintel Research

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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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