Sweet & Savory

The snack and bakery market continues to unveil a plethora of sweet and savory products.

ARTICLES

Mrs. Freshley’s Cinnamon Coffee Cakes

April 1, 2014

Flowers Foods’ latest addition to its product portfolio—Mrs. Freshley’s Cinnamon Coffee Cakes—is sure to please cinnamon lovers.


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Multitask snacking

March 11, 2014

We’re always multitasking, so when you can’t decide whether to have something sweet or savory, why not have both? Consumers can, with a variety of new sweet and savory options.


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State of the Industry: Bread market in overdrive

June 13, 2013
Bakery products are evolving all the time in today’s market. To win the race, they mix healthful and tasty ingredients with a scoop of distinction.
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Chicago’s cheesecake at its finest

May 13, 2013
The one and only Eli’s Cheesecake, considered a Chicago food icon, could be the largest specialty cheesecake bakery in the country
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Biscuit bake-off still accepting entries

April 1, 2013

Biscuit lovers have until midnight on April 22 to enter their favorite biscuit recipes in the International Biscuit Festival 2013 Biscuit Bake Off.


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Surprisingly sweet and savory

March 11, 2013
Potato chips and chocolate? Snack manufacturers and bakeries are experimenting with unique combinations to satisfy consumers’ desire for a snack with the perfect sweet-savory blend.
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Snack Food Today: January 2013

January 15, 2013
Rudolph Foods’ Second Annual Pork Rind Appreciation Day campaign will culminate on the biggest football day of the year 


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Inventure Foods enters into licensing agreement with Vidalia Brands

January 9, 2013

Phoenix-based Inventure Foods expands its portfolio of brands by entering into a licensing agreement with Vidalia Brands of Glennville, Ga., to develop new snack line.


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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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Gourmet flavors beef up beef jerky

September 28, 2012

Marketers of beef jerky, a favorite of truckers and a staple at gas-station checkouts, want it to be a healthier snack. Makers of the spicy, salty dried treat find that consumers can accept turkey versions and are now stepping up sales with moister, tastier and fancier dried-meat products, some in flavors such as Basil Citrus and Lemon Garlic.


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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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