September's Snack Food & Wholesale Bakery publication features on defining whole -grain foods, as well as a special feature on the 2014 Bakery of the Year: Capistrano's Wholesale Bakery!
‘Going from good to great’ is a pervasive theme at Phoenix-based Capistrano’s Bakery. So is the phrase, ‘It Can Be Done.’ This rather quiet, wholesale artisan baker works hard to ensure that its products are tasty, innovative and what its customers want.
Savings-savvy Capistrano’s Bakery combined two small baking operations and renovated a larger, 38,000-sq.-ft. production facility in Phoenix that features a used, multizone, traveling-tray oven it had rebuilt with state-of-the-art features.
Setting the bar on bars, protein is the predominant trend in today’s bar segment, but it’s the personal stories of some of the products’ makers that inspire the latest and greatest creations.
As GMOs, gluten intolerance and ‘no artificial additives’ gain heavy traction in the food arena, snack manufacturers and commercial bakers continue to showcase new clean-label pursuits with more transparency.
Sriracha and bacon have been flavor stars for the past two years, appearing in and on a host of foods. Around the same time, natural blues and greens arrived on the scene, giving snack producers and bakers even more color options.
Extended product shelf life, product protection, convenience and durability are all qualities of reliable food packaging. Now, new packaging materials are really working hard to accommodate today’s changing ‘grab-and-go’ world.
It’s difficult to get products where they need to be when they need to be there. But a variety of fleet-management tools have evolved to streamline routes and make on-time delivery of baked goods and snack foods a reality.
Reliability, flexibility, consistent product quality, easy sanitation and high-volume output are just some of the things bakers and snack producers want from a new oven or fryer.
Co-located with Pharma EXPO at McCormick Place in Chicago, PACK EXPO International 2014 will offer attendees a look at the latest processing and packaging solutions, technologies and innovations.
Nearly 15 years ago, a definition for whole grains was developed, based on scientific information from the American Association of Cereal Chemists (now AACC International).
Food safety is increasingly becoming a global challenge. Recent foodborne illness outbreaks involving a wide range of food products have clearly shown that food pathogens such as Salmonella, Listeria and E. coli have breached their natural habitats.
Since joining the cereal division of Kerry Inc., Beloit, WI, seven months ago as a research and development technologist, I’ve learned about an array of technologies that I had limited exposure to previously.