Flavors

ARTICLES

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
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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Pleasing Pretzels

There’s more than one way to coat a pretzel and some manufacturers are leaving the simple salt behind for bolder, richer and even sweeter options for the popular snack item.
May 16, 2012
These days, pretzels aren’t just your average bar snack. Manufacturers are producing their savory snacks with a bit of a twist, reaching the consumers who crave bolder flavors, a better-for-you snack or an innovative accompaniment to an everyday meal.
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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
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.
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Ingredient Briefs: March 2012

March 24, 2012
PhotoFrost launches Cut-N-Frost Sheets, edible icing sheets made from specially blended frosting that can be used to create borders, patterns and other cake decorations.
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Hidden Assets

New sweeteners, starches and gums help bakers and snack producers meet consumers’ demand for tasty, better-for-you products.
March 01, 2012
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.
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Fullbar

January 19, 2012
Company: Fullbar, LLC, Greenwood Village, Colo.
Website: www.fullbar.com
Introduced: January
Distribution: National
Suggested Retail: $5.99 to $11.99 for a 9.54-oz. box
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Producing and Celebrating Bread

January 19, 2012
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.
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Hotter Than Hot

January 01, 2012
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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Pennant-Style Products

January 01, 2012
Thanks to a plethora of new product innovations, fun packaging concepts and a host of exotic flavoring options, the bar segment maintains a prime position in the major leagues.
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On-the-Go Snacking

January 01, 2012
Nuts, trail mixes and nut-and-fruit confections offer consumers convenient, flavorful pick-me-ups, as they try to get the most out of each summer day.
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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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Operations Weekly

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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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