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ARTICLES

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Enduring Ingredients

Baked goods and snacks made with fruits, nuts and chocolate get a second look from consumers, as food manufacturers continue to introduce better-for-you products and tout these ingredients’ nutritional benefits.
May 18, 2012
Romy Schafer
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As consumers’ interest in healthy eating continues to grow, so does their search for flavorful, prepared foods—including baked goods and snacks—with fewer calories and less salt, processed sugar and artificial ingredients. Products made with nutritious ingredients that have been around forever, such as fruit, nuts and chocolate, are more likely to find their way into the shopping carts of these concerned consumers.
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Inventive, Creative Inclusions

January 19, 2012
Romy Schafer
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As more consumers scrutinize ingredients in the foods they buy, bakers and snack producers are turning to inclusions to create better-for-you products that deliver irresistible taste.
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The Holidays Just Got Healthier

December 07, 2011
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Ho ho ho! It’s time to set out a plate of cookies and milk for Santa because cookie manufacturers have been busy little elves, creating new and exciting items for everyone on Santa Claus’ list.
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Keeping Weight Management Real

December 07, 2011
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Many ingredient suppliers are stepping up with heart-healthy, weight-management solutions that allow consumers to indulge without the guilt.
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A Quality Approach

May 02, 2011
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No matter how the cookie crumbles, Old Colony Baking Co. has what it takes to be a winner in the cookie, brownie and sweet goods business.

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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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IBIE Editor's Choice

January 04, 2011
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Exhibitors at the International Baking Industry Exposition (IBIE) showcased an array of new equipment and ingredient solutions. Check out what made Snack Food & Wholesale Bakery’s Editor’s Choice picks as hot items for 2010-11.

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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

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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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