Healthy Baking

Explore how ingredient suppliers are revamping their portfolios to include healthy baking options.

ARTICLES

Christie Cookie refreshes brand

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The Tennessee-based gourmet cookie maker revamps its packaging, website and collateral material and updates its Nashville facility.


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47th Pillsbury Bake-Off Contest names finalists

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One hundred home cooks will compete for more than $1.3 million in cash and prizes on Nov. 3 in Nashville, TN.


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Love & Quiches Gourmet to enhance its products

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The New York dessert and quiche maker plans to boost the nutritional content of its products and introduce new, cleaner labels.
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It's crunch time for crackers, crisps and puffs

By Melissa Kvidahl Reilly
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Manufacturers of crackers, crisps and puffs are adding nutrients and specialty ingredients to their products, while cutting fat, gluten and more to meet consumer demand for exceptional quality.


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Earning a piece of the pizza pie

By Melissa Kvidahl Reilly
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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: Tortillas carry on

By Romy Schafer
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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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What's new in snack cakes and sweet goods

By Jen Roth
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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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Muffin and bagel trends

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


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The changing face of bread

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


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State of the Industry on Bakery: A state of change

By Lauren R. Hartman
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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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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

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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.

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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?
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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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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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