Snack and Bakery Top Stories - Articles - Page 167

Exclusive interview: Spinato's, on frozen pizzas and broccoli crust

January 24, 2019

We recently were able to talk to Anthony Spinato, president of Spinato's Fine Foods, Tempe, AZ, about their new broccoli pizza crust and other frozen pizza aspects.

Best New Snack & Bakery Products of 2018

Utz Quality Foods and McKee Foods rise to the top of audience voting for 2018.

Douglas J. Peckenpaugh

January 18, 2019

In 2015, we launched the "Best New Snack & Bakery Products" of the year contest to honor outstanding new snack and bakery products entering the industry, with the online Snack Food & Wholesale Bakery audience voting for their favorites. Since then, we've noticed that the winners often reflect that year's current prevailing consumer sensibilities.

Online exclusive: Developing breads, buns and rolls to meet top U.S. foodservice trends

Douglas J. Peckenpaugh

January 14, 2019

Insights into the top sandwich trends across the U.S. restaurant industry, including R&D inspirations for sandwich-specific breads, buns and rolls.

Best practices for maintaining an allergen-free snack or bakery facility

Allergen-free facilities use testing and best practices to ensure quality, safety

Liz Parker Kuhn

January 14, 2019

Controlling allergens is vital in snack and bakery facilities that seek to remain 100 percent allergen-free. The first step is to establish best practices, as well as regularly testing the production environment and finished products for presence of allergens.

Improving snack and bakery edibles

Strategies for improving legal cannabis snack and bakery edibles, plus a look at trends like CBD and microdosing

Douglas J. Peckenpaugh

January 11, 2019

When "The Alice B. Toklas Cook Book" was first published in 1954, it included a recipe for "Haschich Fudge," made with black pepper, nutmeg, cinnamon, coriander, dates, figs, almonds, peanuts, sugar, butter and "a bunch of canibus sativa (sic)."

The rising concern of aflatoxins in food production

January 10, 2019

Aflatoxins in food can seriously harm humans, animals and corporate reputations, but the snack and bakery industry has options to help mitigate risk.

New and improved belts and conveyors for snack and bakery production facilities

Snack and bakery companies seek improvements to capacity, energy efficiency and safety in their belts and conveyors.

Ed Finkel

January 9, 2019

Snack food and bakery companies looking to purchase belts and conveyors are asking for larger capacity, quieter machinery, improved safety, greater energy efficiency the ability to reduce manpower, and, thus, costs.

Inspection and detection equipment reach new levels of flexibility for peak food safety

X-ray, metal detection, checkweighing and vision systems help processors ensure food safety

Neal Lorenzi

January 8, 2019

Shipping contamination-free food products to the public has always been business-critical, but today's social media landscape leaves virtually no room for error. A wider variety of products, along with a wide variety of packaging options, have increased the need for more flexible inspection and detection equipment.

Top bread trends to drive category growth

Inspirations for R&D to drive growth of bread, buns, bagels and more across retail and foodservice markets

Douglas J. Peckenpaugh

January 7, 2019

Bread is the most-important category in the baking industry, but also one of the most-challenging for building appreciable growth. For the 52 weeks ending November 4, 2018, the fresh bread and rolls category grew 0.13 percent in dollar sales to $13.4 billion, per IRI, Chicago.

ERP software solutions strive for efficiency, clarity

ERP software is constantly changing and evolving to improve efficiency.

Liz Parker Kuhn

January 4, 2019

ERP (enterprise resource planning) software can help snack and bakery businesses see the "big picture" while constantly improving. While many ERP software choices are available, they're constantly being improved and changing, too.