100th logo and magazine covers

100th Anniversary Issue Celebrate with Us This Month!
Snack Food & Wholesale Bakery's celebrating our magazine’s centennial anniversary by taking a look back at the bygone days of the baking and snacks industries.

Most Popular Stories

Hostess Brands may shut down or be bailed out

Food safety certification on a global scale

CSM to sell bakery supplies arm

The Breadmen Cometh

Ingredient Briefs: May 2012

Most Emailed Stories

A Bar for Every Body

Food safety certification on a global scale

Software, Solid Solutions

CSM to sell bakery supplies arm

Recent Discussion

President - Clean Labels for the New Year

reply this topic - Equipment Briefs

peanuts - Lord Nut Levington Peanuts

Job application - Jack Link's Beef Jerky Acquires Distribution Facility

Mamma Mia Peanuts - Lord Nut Levington Peanuts

Print Edition Subscription

Digital Edition Subscription

E-Newsletter

Online Registration

Subscription Customer Service

Home » Topics » Starches

Starches
Starches RSS FeedSubscribe

ARTICLES

Fullbar

A Bar for Every Body

Bar manufacturers are creating products to accommodate a variety of nutritional and lifestyle demands in the growing market.
April 23, 2012
Jen Roth
0 Comments
Consumers are asking for a lot of bars these days. Some want bars to be a healthy, easy snack, while others demand that their bars act as a supplement to an active lifestyle. Many prefer a bar that can substitute for a meal or act as a diet aid. Either way, bar manufacturers are making products that satisfy all of these requirements, so it’s just a matter of picking which bar is right for the job.
Read More
Brownies & Cookies

Hidden Assets

New sweeteners, starches and gums help bakers and snack producers meet consumers’ demand for tasty, better-for-you products.
March 01, 2012
Romy Schafer
0 Comments
When eating a favorite snack or bakery product, few people stop and consider all of the ingredients that give these products the taste and mouthfeel they enjoy. Consumers don’t care if the layer cake on their plate is moist because it’s made with a special flour formulation or that a gum blend makes the frosting smooth.
Read More
January_coverStory_feat

Turano Turns 50

January 20, 2012
Lauren R. Hartman
0 Comments
Maintaining traditional European bread baking processes using stone hearth ovens, European/Italian recipes, formulas and old-world flavor, Turano Baking Co., Berwyn, Ill., has been expanding its artisan-quality product line nationally. We celebrate the 50th anniversary of this growing company, which is smoothly transitioning into its third generation of family owned and operated management.
Read More
January_plantStory_feat

Producing and Celebrating Bread

January 19, 2012
Lauren R. Hartman
0 Comments
Expanded several times, Turano Baking Co.’s Berwyn, Ill., headquarters production plant features three fully-automated makeup lines and three semi-automated lines that can produce some 200 stock-keeping units overall and generate as many as 150 types of fresh products each day. Starting out as a 2,000-sq.-ft. storefront in the early 1960s, the facility now is a 185,000-sq.-ft. dynamo of action.
Read More
gums_feature.jpg

Keeping Weight Management Real

December 07, 2011
0 Comments
Many ingredient suppliers are stepping up with heart-healthy, weight-management solutions that allow consumers to indulge without the guilt.
Read More

A Need-to-Know Basis

March 04, 2011
0 Comments
Editor-in-chief Lauren R. Hartman provides a rundown of the March 2011 issue, which is filled with need-to-know information for bakers and snack food manufacturers.

Read More

IBIE Editor's Choice

January 04, 2011
0 Comments
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.

Read More
More articles tagged by Starches

Multimedia

Videos

Image Galleries

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

On-Demand

Exclusively for thought-leaders in food and beverage processing facility management, Food Plant of the Future webinars are presented by Hixson, a leading design and engineering firm of food processing facilities in North America.

THE MAGAZINE

Snack Food & Wholesale Bakery Magazine

May 2012 cover image

2012 May

Check out our May content!
TABLE OF CONTENTS SUBSCRIBE

Webinars Version II

What type of webinars would you like to see in our space?
See Poll Results Poll Archive

THE SNACK AND BAKERY STORE

new-food-prod-dev.gif
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.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

Operations Weekly

Operations Weekly Logo

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.

Sign up today!

STAY CONNECTED

Facebook Twitter  Linkedin  YouTube icon