Whole Grains

Thanks to the revised MyPlate dietary guidelines, whole grains are a must-have for any healthy meal plan.

ARTICLES

Popped to perfection

July 9, 2014

Americans are gobbling up popcorn by the bucket load. The sector is reinventing itself from the salty, ‘imitation-butter’ profile of its past to a clean-label version with fresher flavors. Thus, consumer demand and economics are reshaping its future.


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It's crunch time for crackers, crisps and puffs

July 9, 2014

Manufacturers of crackers, crisps and puffs are adding nutrients and specialty ingredients to their products, while cutting fat, gluten and more to meet consumer demand for exceptional quality.


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State of the Industry on Bakery: Driving the bakery market forward

June 12, 2014

New influences, trends and preferences are redirecting many bakers to develop and produce new products. The Food Safety Modernization Act (FSMA) is still a critical issue, as are commodities, private-label products and many business consolidations. 


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ABA, Grain Chain discuss 2015 Dietary Guidelines on Capitol Hill

June 6, 2014

The American Bakers Association and Grain Chain conducted meetings in late May with agency representatives and members of Congress influential to the completion of the 2015 Dietary Guidelines.


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Panera Bread reveals test bakery

May 14, 2014

Panera Bread opens a bakery in New Haven, Conn., to test new products, reimagine favorites and experiment with staffing models.


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IFT celebrates its 75th anniversary with expo in New Orleans

May 8, 2014

The Institute of Food Technologists (IFT) will hold its 2014 Annual Meeting & Food Expo—and celebrate its 75th anniversary—in New Orleans, June 21-24. 


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A Look at tortilla trends

April 4, 2014

The popularity of Hispanic cuisine, interest in better-for-you foods and mealtime versatility are just some of the reasons why consumers and foodservice operators are buying more tortillas. 


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Whole grains add nutrition to baked goods and snacks

April 4, 2014

Grains mean quality and quantity. Though most people don’t get enough each day, at least half of the grains in a person’s diet should be made up of whole grains, which are unrefined, and haven’t had their bran and germ removed via milling. From corn to quinoa, manufacturers are upping their nutritional antes with whole grains.


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Nutrition panel recommends development of standard ‘whole-grain food’ definition

March 18, 2014

A roundtable of leading nutrition experts from the U.S. and Europe recommends developing a standard definition of a “whole-grain food” that would require at least 8 g. of whole grain per 30 g. serving.


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A heart to heart about whole grains

March 11, 2014

As a dietitian and mom, I know first-hand that whole-grain breads and snack products have lots of health benefits, including reducing the risk of heart disease, Type 2 diabetes, obesity and some forms of cancer. 


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2014: State of the Industry Reports

Our State of the Industry Report images on the Snack Market are here.

11/7/13 2:00 pm EST

Food Plant of the Future: The Future of Wastewater Management

Available On-Demand Effective management of wastewater is becoming increasingly critical to food and beverage processors as the cost for incoming water increases...

Snack Food & Wholesale Bakery Magazine

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2014 July

July's issue of Snack Food & Wholesale Bakery features a special look at the chips market and industry, as well as an Editor's Note on snacking substantially.

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Mintel Research

New Mintel research reveals that sales of frozen and refrigerated cakes and pies declined 2009-14. Which do you prefer:
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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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