Bars

Thanks to a combination of simple mechanics, exotic flavorings and a desire to be better and different, the bar segment maintains a prime position on the shelf.

ARTICLES

Snack Food Today

March 12, 2013
Lance celebrates 100th anniversary, Odwalla updates packaging and plans are underway for Oberto Brands Nashville production facility.
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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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Nonni’s Biscotti top vote-getter in SF&WB’s Best of 2012 poll

March 1, 2013

With more than 50% of the votes, Nonni’s Salted Caramel Biscotti is the winner of Snack Food & Wholesale Bakery’s Best New Snack & Bakery Products of 2012. Coming in second and third, respectively, are BIGS Hidden Valley Ranch Sunflower Seeds and Sister Schubert’s Sweet Hawaiian Rolls.


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Keeping it clean

Simply 7 Snacks cuts fat and sodium but keeps its great taste
February 13, 2013
The latest trend in bar manufacturing is creating clean, wholesome products that deliver on taste.
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U.S. snack bar market continues to flourish

November 5, 2012

The snack bar market has blossomed at twice the rate of other snack food sectors and at almost three times the rate of the overall packaged food sector during the past 10 years, says Rabobank Group’s latest report, ‘Never Eat More Than You Can Lift.’ One of the leaders of the pack in the category is Clif Bar & Co., according to the report.


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Rickland Orchards partners with “Extra” host Menounos

September 24, 2012

Maria Menounos, host of Extra and founder of Afterbuzz TV Network, enters into a partnership with Greek Yogurt Bar maker Rickland Orchards.


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Best packaged foods: Is your product on the list?

September 20, 2012

Women's Health compiles its annual list of 125 Best Packaged Foods for Women, a guide to the best-tasting and healthiest packaged foods available on store shelves today. They’re not just convenient and save time, they’re also tasty and diet-conscious.


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Kellogg uses hot trends and insights to create new products

July 16, 2012

From flavors to popular culture, what’s hot and cool are what drives new products from the Battle Creek, Mich.-based company.


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State of the Industry Report—Bars—On Par with Bars

Innovative, better-for-you ingredients, cleaner labels and smaller sizes hit a hole in one in today’s bar category, which is growing faster than Phil Mikelson’s swing.
June 20, 2012
Consider this: Some 59% of Americans report making changes to their diet to improve their health, and 69% are trying to lose or maintain their weight, according to a 2011 International Food Informational Council Foundation study. Nine out of 10 Americans, or about 88%, believe that fortified foods and foods with added benefits have at least some impact on overall health.
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A Look Back at Baking

We’re celebrating our magazine’s centennial anniversary by taking a look back at the bygone days of the baking and snack food industries and their progress through the years. Here’s a retrospective look at the baking industry.
April 23, 2012
It doesn’t feel like Snack Food & Wholesale Bakery is 100 years old, and that’s partly because we have changed names, formats, management, ownership and staffs several times throughout our long existence.
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Multimedia

Videos

Image Galleries

Festida Foods, Grand Rapids, Mich., April 2013

Founded nearly 25 years ago to fulfill a need for Mexican food in western Michigan, Festida Foods in Grand Rapids, Mich., comanufactures and copacks private-label tortilla and corn chips for retailers and wholesalers in the Midwest and on the East Coast. We visited the company earlier this year for our April 2013 Tortilla Trends Special Report.
4/25/13 2:00 pm EDT

Food Plant of the Future: Global Food Safety Impact on Facilities

On-Demand: SQF 2000, FSMA, ISO 22000/PAS220 and other standards continue to gain traction in an attempt to create safer foods and beverages.

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Snack Food & Wholesale Bakery Magazine

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May 2013

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Poll Question

Consumer demand for gluten-free products continues to remain strong. Does your company offer gluten-free products?
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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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Operations Weekly

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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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