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ARTICLES

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Carnival of Snacks

January 01, 2012
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Whether it’s a picnic, a ballgame, a county fair or just lounging in the sun, the state of the snack industry proves that consumers are in for one wild, fun-filled, tasty ride.
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Delicious Double Headers

January 01, 2012
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The bases are loaded when it comes to sweet goods and snack cakes. Though sales are sluggish, consumers want sweet treats to be healthy but still like to indulge a bit. But with fewer calories and fat, portion packaging and better-for-you formulations, today’s sweet treats won’t stay in the dugout for long.
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Moving Up in the System

January 01, 2012
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Unlike the run-of-the-mill cookie product, this year’s items possess superstar qualities, including better-for-you ingredients and exotic flavorings.
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Bakers Batter Up

January 01, 2012
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Bakers can hit a home run in today’s market by mixing wholesome, healthful ingredients with some new twists of their own to stand out among the competition. But they still must hold their ground when it comes to pricing and discounting. Even if they have a few strikes-outs along the way, bakers are developing new products to keep on making a hit with consumers.
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Bakery's Heavy Hitters

June 23, 2011
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It’s baseball season, says editor-in-chief Lauren R. Hartman. That means the June issue is revved up with our annual focus on the State of the Bakery Industry. 

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On the Cutting Edge

March 04, 2011
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Looks are deceiving at Gabby’s Bagels. The “small” artisan bakery may first appear unassuming, but it has plenty of big programs that keep it ahead of the competition and regulations.

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LEED-ing the Way

February 11, 2011
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Shearer’s Foods portrays “Shearer Perfection,” thanks to its new LEED Platinum-certified snack
manufacturing plant.

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SNAXPO 2011

February 11, 2011
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The snack industry still has time to register or exhibit at SNAXPO 2011, March 20-23 at the JW
Marriott Grande Lakes in Orlando, Fla.


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The Breadman Cafe

Hudson Bread, North Bergen, N.J.

Hudson Bread, North Bergen, N.J. is more than a bakery. The artisan bakery combines tradition with sophisticated technology.
09/29/11 2:00 PM EDT

Food Plant of the Future: Anticipating the Next Generation

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New Food Product Development: From Concept to Marketplace, Third Edition

With new material highlighting the latest trends and science in marketing and electronic communication and their combined effect on market research, New Food Product Development: From Concept to Marketplace, Third Edition, describes stages of development in detail, beginning with sources of ideas and moving through development, final screening, and introduction into the marketplace.

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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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