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ARTICLES

Nu-Tek salt

The Low-Sodium Lowdown

A host of new low-sodium ingredients is helping bakers and snack manufacturers give consumers what they want: Intriguing products with less salt and more flavor. Romy Schafer, Contributing Writer
April 23, 2012
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The Centers for Disease Control and Prevention (CDC) released a report in February that reconfirms what most adults already know: A majority of Americans consume too much sodium. Too much sodium can increase the risk of high blood pressure, which often leads to heart disease and strokes. Processed and restaurant-prepared foods contain the most sodium of the foods people eat.
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Encapsulation process could help bakers cut salt in breads

February 27, 2012
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Encapsulation may help bakers reduce salt content in bread by 50%, suggests a new study from The Netherlands.
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CDC report examines top 10 foods with the most sodium

February 10, 2012
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Americans eat too much salt and may not realize what foods contain the most salt, according to the national Centers for Disease Control and Prevention (CDC). Its new report finds that the most sodium in the U.S. diet comes from things like bread, lunch meat, pizza, soup, and burgers.
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New Packaging Dimensions

January 19, 2012
Bob Garrison
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It doesn’t take 3D glasses to see the new developments and trends in snack and bakery packaging.
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Hotter Than Hot

January 01, 2012
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Even though the temperatures outside may be striking a new high, today’s jerky and meat snack manufacturers are heating things up on their own with hot flavorings and spicy offerings.
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Utility Players

January 01, 2012
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Tasty, wholesome baked appetizers, meals and desserts that go from freezer to table in minutes are all-stars with today’s busy consumers.
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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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Potato Chip Playground

January 01, 2012
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Potato chips have been around for ages and are a simple but fantastic idea in origin. Still, one of the industry’s most beloved snack foods, they run a Tilt-a-Whirl of flavors with shelf appeal, shapes and varieties. But one thing’s certain: They’re as classic as a state fair.
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Pretzel Party of Fun

January 01, 2012
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Pretzels, like other snacks, are evolving and taking on an action-packed Mad Mouse ride of bolder flavors, different spins on ‘tried-and-true’ recipes and new types of sandwich fillings of sweet or savory varieties.
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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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EVENTS

Food Trends: Reformulating for Sodium Reduction

05/18/11
Online
Contact: Jamie Tunison

On-Demand Sodium reduction is among today’s most significant policy issues and consumer trends.

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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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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.

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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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