We recently held the annual Sanitary Design Workshop in Chicago, and this important food safety training event continues to get better every year (Snack Food & Wholesale Bakery is the exclusive media sponsor of the event).
Nicole Bernard Dawes is a truly remarkable woman. At a young age, she strode into a crowded snack marketplace holding fast to a dream—and strong ideals—only to find roadblock after roadblock in her path.
Over the past 15 years, Late July Snacks, the 2018 Snack Food & Wholesale Bakery "Snack Producer of the Year", has steadily grown its business to its position today as a leader in organic, non-GMO snacks, most notably its strong level of innovation in the tortilla chip category.
In 2016, the Food Waste Reduction Alliance (FWRA) released its most-recent "Analysis of U.S. Food Waste among Food Manufacturers, Retailers and Restaurants" report
When Sheldon Romer opened his small bakery in Boulder, CO in 1976, he sought to offer nutritious, preservative-free breads and other baked goods to a local audience yearning for authenticity, people who were seeking a deeper connection to their food.
Best practices for the design of snack and bakery facilities, whether building new construction or renovating an existing building, have undergone a significant evolution in recent years.
In 2015, we launched the "Best New Snack & Bakery Products" contest to honor outstanding new snack and bakery products. After voting for the 2017 contest concluded in mid-December, TERRA Plantain chips and PowerBar Plant Protein bars emerged as clear victors.