Trends - Articles - Page 44 | Snack Food & Wholesale Bakery

Cold chain solutions adapt to meet companies’ needs

Snack and bakery companies seek new and updated cold chain solutions.

March 18, 2022

The cold chain is essential for snack and bakery companies that produce perishable products, as the temperature of these products must be monitored throughout the distribution process.

Sustainable packaging for snack food and wholesale baking products

March 17, 2022

Snack and bakery product developers have begun investigating new materials to package products.

Schwartz Brothers Bakery expands from Seattle across the nation

Seattle’s Schwartz Brothers Bakery is steadily expanding its reach across the country.

Douglas J. Peckenpaugh

March 3, 2022

"In 1970, my dad and uncle opened our first restaurant," says Daniel Schwartz, president, Schwartz Brothers Bakery, Renton, WA. "Three years later, they opened a concept called The Sandwich Shop and Pie Place. They were looking to source the very best pies to serve at their restaurant, and they couldn’t find any that they liked."

New bakery mixers offer automation, sanitation, and continuous processing

Snack and bakery companies look for automation, ease of cleaning, and more in new and improved mixers.

Ed Finkel

March 2, 2022

Mixers serve essential functions for snack and bakery companies creating their own dough. We ask a lot of this category of heavy-duty equipment, including reliability and efficiency, to maintain established product quality-control standards.

Frozen waffle category capitalizes on better-for-you trend

Consumers search for better-for-you frozen waffles, including organic and protein-rich varieties.

Liz Parker Kuhn

February 24, 2022

With some people shifting to working at home during the pandemic, waffles are no longer just for breakfast, they're an anytime-of-day type of snack.

Immunity: snack and bakery’s next frontier

In the midst of the pandemic, consumers search for immunity-boosting snacks.

Kimberly Decker

February 22, 2022

It may be hard to imagine now, with the omicron variant laying waste to travel plans and sending us back behind masks yet again, but immunity as a wellness concern had been buzzing since long before anyone knew what SARS-CoV-2 was.

Sweetener solutions for snack and bakery formulations

New sweetening tools and techniques help maintain sweetness, flavor, and functionality, while also reducing sugar.

Joyce Friedberg

February 21, 2022

Sweet is one of the five basic taste sensations. While most people enjoy sweets, they are also mindful about the amount of sugar and carbs in their diet.

Q&A with Veggies Made Great on better-for-you snacking

Liz Parker Kuhn

February 10, 2022

Snack Food & Wholesale Bakery was recently able to talk to Elliot Huss, CEO, Veggies made great, about how the company is making veggies more accessible, and its new keto line.

Q&A with Dawn Foods: Experiential desserts for Valentine's Day

Liz Parker Kuhn

February 9, 2022

Snack Food & Wholesale Bakery was recently able to talk to Dawn Foods, about experiential desserts for Valentine's Day as well as some upcoming trends for this year's holiday.

Wyandot Snacks and its B Corporation journey

Wyandot Snacks, a legend in salty snacks, shares insights on its recent journey to B Corporation status.

Douglas J. Peckenpaugh

February 3, 2022

The U.S. snack industry established strong roots during the first half of the 20th century. Retail channel diversification, ingenious equipment engineering, and an increasingly mobile American public hungry for snacking adventure all contributed to the boom. Upstart innovators blazed their own paths across this fertile land, rich with opportunity.