Sodium

Eliminating sodium is a key factor in maintaining a healthy diet. Discover the latest in low- or no-sodium solutions.

ARTICLES

Reducing dietary sodium levels

April 4, 2014

Before heading into spring, I often reflect on the progress I’ve made both professionally and personally since the new year. 


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Mixed bag of ingredients

January 10, 2014

From inclusions and replacers to pre-mixes and dough conditioners, bakers and snack manufacturers have plenty of ingredients from which to choose when creating products to meet consumer demand for healthful, clean-label foods and increasing government mandates.


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IFT 2013 hopes to wow Chicago

May 29, 2013
The show will again offer the industry’s largest collection of food ingredients, equipment, packaging and service, with more than 1,000 exhibitors gathered under one roof.
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ABA, SFA recognize IOM’s sodium findings

May 16, 2013

The American Bakers Association and Snack Food Association say the findings from a recent Institute of Medicine report add a new perspective to the national discussion of sodium’s role in the American diet.


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Nu-Tek receives 2013 FABI Award

May 7, 2013

Nu-Tek Food Science’s Salt for Life Sea Salt Blend earns a 2013 Food & Beverage Innovations Award.


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Nu-Tek Food Science partners with Cain Food Industries

April 23, 2013

Nu-Tek Food Science and Cain Food Industries are partnering to help the grain-based food industry reduce sodium levels.


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Salt: A very misunderstood ingredient

April 10, 2013
Salt is a necessary and enjoyable ingredient that’s often vilified.
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Nu-Tek signs South American distribution agreement with Tovani Benzaquen Ingredients

February 4, 2013

Nu-Tek Food Science, Minnetonka, Minn., has signed an agreement with Tovani Benzaquen Ingredients, Sao Paulo, to distribute Nu-Tek Salt Advanced Formula Potassium Chloride to food manufacturers in Brazil.


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Ingredient Briefs: December 2012

December 10, 2012
Read about the latest ingredients for the baking industry.


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State of the Industry Report: Pork Rinds, Ingredients: New Twists on an Old Game

Updated formats and new flavors keep pork rinds on track and thriving in today’s snack race.
November 29, 2012
Pork rinds are probably the most misunderstood item in the snack category. This is surprising, because people have been eating pork rinds—also called pork skins—as long as they have been eating pigs. One of the world’s first snack foods created thousands of years ago, and favored in the southern states, pork rinds are a simple combination of fried pork skins and salt.
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Angelic Bakehouse

Our March issue highlights Angelic Bakehouse, Cudahy, WI.

5/1/13 8:00 am EST

Food Safety Summit Conference & Expo - Live Webinar Sessions

The Food Safety Summit offers the opportunity to attend and participate in these selected sessions remotely by registering and joining in LIVE from your computer.

THE MAGAZINE

Snack Food & Wholesale Bakery Magazine

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2014 April

Come check out the latest edition of Snack Food & Wholesale Bakery! This month's edition features a special look into the family-owned Ballreich Bros. manufacturer in Tiffin, Ohio.

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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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