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Home » Publications » Snack Food & Wholesale Bakery eMagazine

Snack Food & Wholesale Bakery eMagazine

sfwb november 2019

2019 November

November's Snack Food & Wholesale Bakery publication features our cover story: Foodservice bakery solutions, plus much more!
  • Cover Story
  • Feature Articles
  • Columns

Cover Story

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Foodservice bakery solutions

Foodservice bakery solutions

Main Street Gourmet has emerged as a leader in custom bakery product development for ISB and foodservice.
doug peckenpaugh
Douglas J. Peckenpaugh
November 20, 2019
With the right recipe and conditions for growth, greatness can arise from humble beginnings. Such is the case with Main Street Gourmet, located in Akron, OH, a bakery company founded by lifelong friends Steve Marks, co-founder, member of the board of directors and former co-CEO, and Harvey Nelson, co-founder and CEO.
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Feature Articles

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Machine essentials for lubricants in snack and bakery production

Machine essentials for lubricants in snack and bakery production

Proper storage, use, employee training and documentation helps ensure safe use of machine lubricants
Neal Lorenzi
November 19, 2019
Lubrication is critical to equipment functionality and longevity. And in food production environments like snack and bakery facilities, it's also imperative that lubricants do not contaminate products and pose a health hazard.
Read More
Nutritional ingredients help fortify snack and bakery products

Nutritional ingredients help fortify snack and bakery products

New ingredients deliver added health benefits that consumers seek
Joyce Friedberg
November 11, 2019
While taste will remain a dominant factor for all food products, health, wellness and the nutritional value of the product is growing in importance. Several studies point to the fact that consumers are looking to achieve better overall wellness by selecting foods and ingredients that provide a functional health benefit.
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Improving snack and bakery production efficiency through smart design and production

Improving snack and bakery efficiency through smart design and production

Snack and bakery companies have many pathways toward improved efficiency
Ed Finkel
November 18, 2019
Achieving greater efficiency in snack food and bakery plants can come from a variety of different initiatives. The initial design and construction of facilities can be thoughtfully laid out and executed with efficiency in mind.
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Snack and bakery customers seeking new slicers and cutters look for innovation

Snack and bakery customers seeking new slicers and cutters look for innovation

Shapes, sizes, sanitation, automation are among the top-ranked criteria for today’s slicing and cutting equipment.
Ed Finkel
November 15, 2019
Different shapes, quicker changeovers, better sanitation, a smaller footprint, more automation, and a balance of speed and safety are among the top-of-mind criteria for customers of slicing and cutting machines in the snack and bakery industry, according to machine manufacturers.
Read More
Form/fill/seal systems advance, accommodate more options

Form/fill/seal systems advance, accommodate more options

Machines handle more packaging styles and materials at high speeds
Neal Lorenzi
November 14, 2019
Today's form/fill/seal (FFS) systems accommodate a wide range of packaging options at high speeds, and provide packaging formats that bring convenience to shoppers.
Read More
Puffed and extruded snacks seek bases with better nutritional benefits

Puffed and extruded snacks seek bases with better nutritional benefits

Consumers seek non-traditional proteins in puffed and extruded snacks
Lis Parker
Liz Parker Kuhn
November 13, 2019
Puffed and extruded snacks, a subset of the salty snacks category, continue to rise in popularity as snack producers continually bring ingredient and product format innovations to the table.
Read More
Traceability solutions for maximum food safety in snack and bakery production

Traceability solutions for maximum food safety in snack and bakery production

Investigating paperless solutions to ensure traceability for maximum food safety
Lis Parker
Liz Parker Kuhn
November 12, 2019
A big part in food safety management is traceability, and companies need to account for their product from start to finish.
Read More

Columns

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allergens

Regulatory perspectives on labeling coconut and sesame as allergens

Elaine Meloan
November 14, 2019
The Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA) identified eight major food allergen categories that accounted for more than 90 percent of all documented food allergies in the U.S.
Read More
Introducing the updated 2019 IBIE BEST in Baking Program

IBIE review: Baking’s best

November 15, 2019
The 2019 International Baking Industry Exposition (IBIE), the most comprehensive event in the Western Hemisphere for the grain-based food industry, recently wrapped up its largest show to date in Las Vegas.
Read More
Process solutions for clean-label baking

Process solutions for clean-label baking

Lin Carson
November 13, 2019
Cleaning up the label of baked goods is more than just ingredients. If you're going to join the clean-label, natural baking trend, here's what you need to know about the non-ingredient side of things.
Read More

Bakery workforce innovations

doug peckenpaugh
Douglas J. Peckenpaugh
November 11, 2019
Rarely does a week go by without the topic of workforce development crossing my desk. It's a problematic situation that’s central to industry performance as we deal with present challenges—and look toward the future.
Read More
Customized bakery mixes to elevate artisan baking

Customized bakery mixes to elevate artisan baking

Ed Reinwald
November 12, 2019
As foodie culture grows, the bakery world can expect an increased interest in artisan pursuits and a renewed excitement around heirloom grains and specialized grain-seed blends in baking.
Read More
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