Snack Food & Wholesale Bakery Magazine

Cover Image

View Archived Issues

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

By Lauren R. Hartman
No Comments

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. 


Read More

State of the Industry on Bakery: A state of change

By Lauren R. Hartman
No Comments

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. 


Read More

The changing face of bread

By Lauren R. Hartman
No Comments

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


Read More

Muffin and bagel trends

By Romy Schafer
No Comments

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


Read More

What's new in snack cakes and sweet goods

By Jen Roth
No Comments

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.


Read More

State of the Industry: Tortillas carry on

By Romy Schafer
No Comments

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. 


Read More

The cookie industry craze

By Neal Lorenzi
No Comments

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. 


Read More

Raising the bar on snack and cereal bars

By Melissa Kvidahl Reilly
No Comments

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.


Read More

Earning a piece of the pizza pie

By Melissa Kvidahl Reilly
No Comments

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. 


Read More

State of the Industry on Frozen Baked Goods

By Romy Schafer
No Comments

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


Read More

June 2014: Equipment Briefs

No Comments

Equipment Briefs from various Suppliers. Check it out!


Read More

June 2014: Ingredient Briefs

No Comments

Ingredient briefs from various suppliers. Check it out!


Read More

Multimedia

Videos

Image Galleries

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

Cover Image

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.

Table Of Contents Subscribe

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?
View Results Poll Archive

THE SNACK AND BAKERY STORE

organic-production-&-food-q.gif
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.

More Products

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.

The Weekly Mix

Operations Weekly Logo

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.

Sign up today!

STAY CONNECTED

Facebook IconTwitter IconYoutube IconLinkedIn Icon