Gluten-free

Gluten-free isn't just a fad. For many Americans, it's a way of life. That's why bakers and snack producers continue to introduce a host of gluten-free solutions.

ARTICLES

Snyder’s of Hanover partners with Celiac Disease Foundation

Snyder’s of Hanover will donate a portion of its Gluten-Free Pretzels sales to the Celiac Disease Foundation.


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Navigating the clean label landscape

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. 


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Baking bread/roll delectables, at a savings

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. 


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Finally, a gluten-free ruling

Well, finally, the gluten-free labeling rule has taken effect, and I, for one, believe it couldn’t have happened soon enough. 


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New gluten-free ingredient may cause allergic reaction

A Kansas State University extension specialist says lupin has the same protein that causes allergic reactions to peanuts and soybeans in some people.


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FDA gluten-free label rules go into effect

Any food product bearing a gluten-free claim labeled on or after Aug. 5 must meet the requirements of a rule issued in August 2013 by the U.S. Food and Drug Administration.


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Consumers are crazy for chips

Packaging enhancements, a twist on shapes and ingredients and many new flavor combinations continue to win over consumers. 


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The stats on snacks

Snacking is really evolving this year, serving as a meal substitute in daily eating, rather than just as ‘a quick bite.’ Snacks are also becoming healthier, or at least attempting to do so. 


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The other healthy meat snack

A longtime snack favorite, pork rinds are garnering new fans, thanks to their better-for-you ingredients and innovative flavors.


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Popped to perfection

Americans are gobbling up popcorn by the bucket load. The sector is reinventing itself from the salty, ‘imitation-butter’ profile of its past to a clean-label version with fresher flavors. Thus, consumer demand and economics are reshaping its future.


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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...

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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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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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