Snack Food & Wholesale Bakery Magazine

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2014 June

Come check out the latest edition of Snack Food & Wholesale Bakery! This month's edition features State of the Industry news and notes.

State of the Industry on Bakery: Driving the bakery market forward

New influences, trends and preferences are redirecting many bakers to develop and produce new products. The Food Safety Modernization Act (FSMA) is still a critical issue, as are commodities, private-label products and many business consolidations. 


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State of the Industry on Bakery: A state of change

The bakery market is rife with change this year, as bakers face plenty of challenges that just keep coming. With a hailstorm of food-safety issues, for example, most bakers are beginning the certification process through the Safe Quality Food (SQF) program and others. 


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The changing face of bread

The bread market is changing, with fluctuating commodity prices, a still-sluggish economy, consolidations, mergers and buyouts. 


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Muffin and bagel trends

New formulations and attributes, such as portability and convenience, make consumers take a second look at these longtime favorites. 


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What's new in snack cakes and sweet goods

Forget popsicles—snack cakes are the latest perfectly-portioned summertime treat. And like other on-the-go foods, they’re perfect for the summer shuffle.


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State of the Industry: Tortillas carry on

Whether they refer to it as a tortilla or a wrap, consumers are calling on this versatile, unleavened bread to help them create quick, nutritious meals and snacks. 


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The cookie industry craze

When it comes to cookies, consumers want it all—great taste, better-for-you ingredients, preservative- and allergen-free formulations, convenient packaging and smaller sizes. 


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Raising the bar on snack and cereal bars

Consumers are faced with many options in the snack bar aisle. In response, manufacturers are setting their products apart by offering ‘that little something extra,’ to satisfy the trends to please the foodie in us all.


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Earning a piece of the pizza pie

Conventional frozen pizza has suffered some setbacks, but the outlook is good for brands that differentiate. The market still carries mass appeal, as consumers seek foods with unique flavors and ingredients. 


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State of the Industry on Frozen Baked Goods

Frozen baked goods manufacturers are helping grocers fill their in-store freezers with convenient meal and snack solutions for today’s busy consumers. 


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June 2014: Equipment Briefs

Equipment Briefs from various Suppliers. Check it out!


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June 2014: Ingredient Briefs

Ingredient briefs from various suppliers. Check it out!


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Multimedia

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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?
View Results Poll Archive

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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Clear Seas Research

Clear Seas ResearchWith 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.

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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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