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Home » Publications » Snack Food & Wholesale Bakery eMagazine

Snack Food & Wholesale Bakery eMagazine

sfwb cover feb 2020

2020 February

February's Snack Food & Wholesale Bakery publication features our cover report: Barcel USA, the 2020 'Snack Producer of the Year,' brings the heat when it comes to snack innovation; plus much more!
  • Cover Story
  • Feature Articles
  • Columns

Cover Story

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sfwb snack producer of the year

2020 Snack Producer of the Year - Barcel USA

Barcel USA brings the heat when it comes to snack innovation
doug peckenpaugh
Douglas J. Peckenpaugh
February 19, 2020
In the world of snacks, some innovations are hotter than others, and sometimes burn so brightly that the entire industry feels the heat.
Read More

Feature Articles

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SFWB_Sanitation_0220_feature.jpg

Improving food safety and sanitation through facility layout and design

Streamlining sanitation needs from the start will improve food safety and cleaning efficiency
Lis Parker
Liz Parker Kuhn
February 18, 2020
Sanitary facility design is very important for snack and bakery companies, especially those with legacy facilities. Facility design can help streamline the effectiveness and efficiency of regular sanitary procedures, as well.
Read More
Equipment to streamline snack and bakery ingredient handling

Equipment to streamline snack and bakery ingredient handling

Equipment for ingredient handling adds operational precision, efficiency and safety
Ed Finkel
February 14, 2020
Customers of ingredient handling equipment are focused on a wide mix of factors to come up with their optimal formulation. These include accuracy, traceability, food safety, automation, cleanability, efficiency, flexibility, batch quality and fire safety, manufacturers say.
Read More
Forging new frontiers for the next generation of gluten-free snacks and baked goods

Forging new frontiers for the next generation of gluten-free snacks and baked goods

Snack producers and bakers can venture into new territory to develop leading-edge gluten-free products
Kimberly Decker
February 17, 2020
When a gluten-free version of Sheila G's Brownie Brittle hit U.S. stores in 2017, JoAnn Rupp, global market insights manager, Corbion, Lenexa, KS, noticed something that distinguished the product on an increasingly crowded gluten-free shelf.
Read More
Product handling systems evolve

Product handling systems evolve

Secondary packaging equipment features flexibility and quick changeover
Neal Lorenzi
February 13, 2020
The latest product handling equipment, cartoners, case erectors and packers, loaders and palletizers, features maximum flexibility in terms of product handling and packaging styles, which is good news for bakery and snack producers.
Read More
R&D inspirations for next-generation pizzas

R&D inspirations for next-generation pizzas

Healthy and flavorful crusts can provide a differentiating factor and align with prevailing trends
Melissa Kvidahl Reilly
February 12, 2020
According to Technomic's 2018 Pizza Consumer Trend Report, 83 percent of U.S. consumers eat pizza at least once per month, with 43 percent opting for pizza every week.
Read More
Improving snack and bakery operations with advances cold chain technologies

Improving snack and bakery operations with advances in cold chain technologies

Cold chain technologies are essential for many snack and bakery companies to ensure food safety, quality, and compliance
Lis Parker
Liz Parker Kuhn
February 11, 2020
Cold chain technologies help companies monitor temperature in sensitive areas of its operation. This includes ingredient storage areas, finished product storage, refrigerated storage, and more.
Read More
Fruit and vegetable ingredients add plant-based nutrition to snacks and baked goods

Fruit and vegetable ingredients add plant-based nutrition to snacks and baked goods

Interest in healthy, plant-based foods creates opportunities for fruits and vegetables in snack and bakery products
Joyce Friedberg
February 10, 2020
The 2015-2020 Dietary Guidelines recommends consuming 2 cup equivalents of fruit and 2 and a half cup equivalents of vegetables per day, based on a 2,000-calorie diet.
Read More

Columns

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The art of Fuego

doug peckenpaugh
Douglas J. Peckenpaugh
February 13, 2020
So goes the tagline on much of the recent marketing surrounding Takis rolled tortilla chips, the flagship line from Barcel USA - the SF&WB 2020 "Snack Producer of the Year."
Read More
Consumer environmental concerns drive food processors toward sustainability

Sustainable and responsible

Steve French
February 12, 2020
It comes as no surprise that consumers have become more environmentally and sustainably conscious in recent years.
Read More
bema bif

Food safety risk assessment priorities

February 11, 2020
The strategic Bakery Industry Forum (BIF) within the Bakery Equipment Manufacturers and Allieds (BEMA) recently has taken on the task of developing an Overall Risk Assessment (ORA) checklist to help address a comprehensive list of aspects related to grain-based product manufacturing
Read More
grains of truth

Grains of truth

Jane Johnston
February 10, 2020
It's a constant buzz in consumers' ears: what they should eat, what they shouldn't. From butter to eggs to bread, it's hard to tell what is true.
Read More
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