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Breads

The organic and artisan ingenuity of The Essential Baking Co.

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Douglas J. Peckenpaugh
The Essential Baking Co. also now reaches a national audience with its Take & Bake line of artisan sourdough batards and baguettes, which get a notable 190-day ambient shelf life …
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New products: March 2018

New products seen on Snack Food & Wholesale Bakery in March 2018 …
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Industry News

Officers and directors announced at 2018 ABA convention

During the All Membership Meeting at the American Bakers Association (ABA) 2018 Convention yesterday, the ABA membership approved a new slate of officers for the 2018-2020 ABA Board of Directors. …
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Buns & Rolls

2018 State of the Industry: Defining the future of foodservice

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Douglas J. Peckenpaugh
The scope and variety of snack foods and baked goods continues to evolve across the U.S. foodservice landscape. Snack producers and bakeries, often working in collaboration with restaurant operators, continue …
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Trends

Sanitation software helps snack and bakery companies continuously improve

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Liz Parker
More companies across the food industry have been transitioning to software systems versus paper to manage sanitation scheduling, processes and documentation. This allows them to integrate with sanitation standard operating …
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Extruders

New extrusion equipment offers better hygiene, speed and flexibility

Ed Finkel
Hygienic design, quicker changeovers, reduction of maintenance time, improved cooling ability and the modularity and flexibility to run more-diverse products-sometimes with exotic raw materials that need gentler processing-are the top-of-mind …
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Packaging

Packaging trends keep snacks and baked goods fresh and safe through shelf life

Neal Lorenzi
New packaging materials and technologies are available to keep snack and bakery products fresh over the course of their expected shelf life, and to actually extend that shelf life. These …
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