Trends - Articles - Page 76 | Snack Food & Wholesale Bakery

Nuts, fruits, and other inclusions elevate snacks and baked goods

Nuts, fruits, and other inclusions find increased usage in snack and bakery products.

August 25, 2020

Nuts, fruits, and other common inclusions deliver many attributes consumers seek, including elevated taste, texture, and nutrition. In addition, these ingredients address consumer increasing interest in plant-based foods and proteins, and often fit clean-label criteria.

DS Smith launches 'Circular Design Principles' to eliminate waste, drive sustainability in packaging

Industry globally could save $46 billion with better packaging design

August 24, 2020

As pandemic-induced online shopping has boosted demand for boxes, DS Smith has launched its Circular Design Principles, citing company research that shows better packaging design could save the industry $46 billion a year in logistics costs globally.

Vote now for the Best Healthy School Snacks of 2020

August 24, 2020

Life just doesn't feel the same in 2020, especially this time of year as students of all ages begin their studies again, with remote learning in place in many densely populated parts of the country. The COVID-19 pandemic has reshaped our lives in many ways, including how we snack.

Washing systems help automate sanitation for bakery pans and more

Snack and bakery customers have options to streamline procedures for washing pans, buckets, and more.

Ed Finkel

August 21, 2020

Snack and bakery facilities have a daily need for thoroughly cleaning pans, trays, containers, utensils, equipment, parts, and more, especially anything that comes into contact with the finished product or human hands, in order to meet the needs of food safety programs, including mitigating contamination from allergens or pathogens.

Better-for-you snack and bakery product development strategies

Snack and baking industry responds to consumers’ requests for healthier indulgences.

Kimberly Decker

August 20, 2020

There was a time, not so long ago, when nutritional boundaries were more clear-cut. "Indulgent foods weren't healthy," says Mel Festejo, COO, American Key Food Products, Closter, NJ. "They either had a surfeit of nutrients that triggered health issues, or they contained ingredients whose names raised anxiety."

Dream Pretzels launches new plant-based Protein Pressels

New protein-packed version of a classic favorite

August 19, 2020

Dream Pretzels, maker of pretzel crisps, Pressels, is pleased to announce the launch of its latest innovative product, Protein Pressels.

Exclusive interview: Q&A with Pam Smith, RDN, on consumer habits and industry changes as a result of COVID-19

Liz Parker Kuhn

August 19, 2020

Snack Food & Wholesale Bakery recently was able to talk to Pam Smith, RDN, about consumer habits and changes to the industry as a result of COVID-19.

Azteca Foods brings fresh perspectives to tortillas

Azteca Foods, celebrating its 50th anniversary in 2020, has maintained an enduring legacy as a tortilla industry leader.

Douglas J. Peckenpaugh

August 19, 2020

Freshness attracts attention in today's baking industry. It communicates the quintessential ideal of product quality and enjoyment. It's essential to the success of any bakery product.

Updated bakery mixers for improved safety and automation

Manufacturers of dough mixing equipment add improvements related to safety, preserving product quality, and automation.

Ed Finkel

August 18, 2020

Snack food and bakery companies in the market for mixers want machines that provide qualities like ease of sanitation, food safety, automation, airtight seals, and consistent operation that guards against product degradation during the mixing cycle.

Catalina Snacks appoints food industry veteran Joel Warady as president

August 18, 2020

Catalina Snacks Inc., one of the fastest-growing companies in the Keto-Friendly cereal and snack food categories, has announced that industry veteran Joel Warady has joined the company as president.