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Home » Authors » Lauren R. Hartman

Lauren R. Hartman

Lauren R. Hartman is Editor in Chief for Snack Food and Wholesale Bakery.
Articles

ARTICLES

snacking trends

How We Snack: A Look At Trends In The Category

Consumers look to healthier, better-for-you, fun snacks, while also watching prices, and grabbing more mid-day meals.
Lauren R. Hartman
October 16, 2014
As some snacks become healthier, or at least attempt to, others are becoming better-for-you, while others still are turning to fun and unusual flavors to lure customers.
Read More
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Baking bread/roll delectables, at a savings

Lauren R. Hartman
October 8, 2014

Savings-savvy Capistrano’s Bakery combined two small baking operations and renovated a larger, 38,000-sq.-ft. production facility in Phoenix that features a used, multizone, traveling-tray oven it had rebuilt with state-of-the-art features. 


Read More
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High-tech almond processing at Blue Diamond Growers

Lauren R. Hartman
October 6, 2014

Going for LEED Silver certification, Blue Diamond Growers’ new, state-of-the-art almond production plant in Turlock, CA, features nearly 200,000 sq. ft. of sophisticated almond technology, setting new standards of excellence for food safety, processing and building innovation. 


Read More
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Consumers are crazy for chips

Lauren R. Hartman
October 5, 2014

Packaging enhancements, a twist on shapes and ingredients and many new flavor combinations continue to win over consumers. 


Read More
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2014 Bakery of the Year: Capistrano's Wholesale Bakery

Lauren R. Hartman
September 8, 2014

‘Going from good to great’ is a pervasive theme at Phoenix-based Capistrano’s Bakery. So is the phrase, ‘It Can Be Done.’ This rather quiet, wholesale artisan baker works hard to ensure that its products are tasty, innovative and what its customers want. 


Read More
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Finally, a gluten-free ruling

Lauren R. Hartman
September 8, 2014

Well, finally, the gluten-free labeling rule has taken effect, and I, for one, believe it couldn’t have happened soon enough. 


Read More
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Blue Diamond Growers’ dream plant cooks up healthy almond snacks

Lauren R. Hartman
August 6, 2014

Using advanced technology, a cross-functional operational strategy and effective collaboration tools, Blue Diamond’s ‘dream plant,’ a multimillion-dollar almond-processing facility in Turlock, CA, is a reality. The nearly 200,000-sq.-ft. site sets new standards of excellence for food safety, processing and building innovation. 


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In this issue and on our website

Lauren R. Hartman
August 6, 2014

Ah, even in what used to be called “the lazy days of summer,” people are busier than ever before. And because of this, consumers’ eating habits are changing and straying from the typical three-meal-a-day habit. 


Read More
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The stats on snacks

Lauren R. Hartman
August 5, 2014

Snacking is really evolving this year, serving as a meal substitute in daily eating, rather than just as ‘a quick bite.’ Snacks are also becoming healthier, or at least attempting to do so. 


Read More
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Snacking Substantially

Lauren R. Hartman
July 9, 2014

Snackers should celebrate. This is their year. In this issue, our annual State of the Industry report on the snack market uncovers all sorts of news on what’s trending in snacks, both from the perspective of snack manufacturers, as well as marketers, brand leaders and industry researchers. 


Read More
View All Articles by Lauren R. Hartman
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January 1, 2030

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