Trends - Articles - Page 56 | Snack Food & Wholesale Bakery

Kellogg's Origins program celebrates milestone in support of farmers and ecosystems

Kellogg's Origins program has partnered with more than 440,000 farmers in 29 countries to promote climate, social, and financial resiliency.

June 1, 2021

Kellogg Company has announced it has achieved significant progress in its global efforts to support farmers, protect, and restore ecosystems and combat climate change.

Strategies for sugar reduction

Sugar content is increasingly scrutinized by shoppers, so formulators are considering options for reduction.

Melissa Riddell

June 1, 2021

Consumer awareness of ingredients and their impact on health continues to grow as information becomes more readily available across multiple platforms.

Ingredients for better tortillas

Selecting the right fat and oil ingredients for tortilla production can improve quality, shelf life, and eating enjoyment.

Joyce Friedberg

May 28, 2021

Flour tortillas continue to be a growing category within the bakery segment. And the choice of either a liquid oil or solid fat for a tortilla can impact the product eating characteristics and processing factors, says Michelle Peitz, technical solutions and marketing, oilseeds, ADM, Chicago.

Consumers search for sustainable packaging for on-the-go snacks

Integrating sustainable packaging for on-the-go snacks

Closing and bagging product introductions feature a wide range of features.

Neal Lorenzi

May 28, 2021

Sustainability initiatives are driving innovation in closing and bagging equipment, such as baggers, closers, twist ties, clips, zippers, resealable closures, heat sealing and ultrasonic sealing. As consumers become more eco-conscious, there is a strong demand to use packaging materials that are compostable, biodegradable, light-weighted, recyclable or made with recycled materials.

Baking industry food safety and sanitation career opportunities

Workforce development opportunities in baking industry food safety sanitation for the next generation.

Aneta Cop

May 27, 2021

Securing a good job upon graduation from college is often a paramount student concern. Therefore, it is important to know the labor market’s patterns and trends when you prepare your career and want to develop sustainable skills that employers need and want.

Sanitized cleanrooms help snack and bakery companies during COVID-19 pandemic

The COVID-19 pandemic pushes cleanrooms into the spotlight.

Liz Parker Kuhn

May 26, 2021

Installation of cleanrooms has been on the rise over the past few years. But this aspect of snack and bakery operations has gained more focus due to the COVID-19 pandemic. Cleanrooms are sealed off from the rest of a production facility to protect against contaminants.

Memorial Day snacking trends for summer 2021

May 26, 2021

As Americans gear up for what’s expected to be the first “normal” summer IRL get together in over a year, research technology company Feedback Loop set out to learn what’s on the menu and who’s coming.

Consumers look for better-for-you snacks, while also craving comfort foods

Making better-for-you snack and bakery products a delicious reality.

Kimberly Decker

May 25, 2021

They say that beauty is in the eye of the beholder. So, too, is "better-for-you," the catch-all classification that drives so many consumers these days and, as such, is driving snack and bakery development, as well.

Q&A with Cargill: Partnering with c-store operators on foodstore offerings

May 24, 2021

Snack Food & Wholesale Bakery was recently able to chat with Shanda Franzen, associate marketing manager, Cargill Protein – North America, on Cargill's new partnership with c-store operators, as well as what's new with the brand.

Flowers Foods wins 2021 Better Project Award for sustainability

May 21, 2021

Flowers Foods, Inc. was recognized with a 2021 Better Project Award for the successful conversion of an existing bakery in Lynchburg, Va. into a state-of-the-art, energy-efficient, organic bakery producing Dave’s Killer Bread.