2020 March

March's Snack Food & Wholesale Bakery publication features our cover report: Kodiak Cakes, our 2020 'Bakery of the Year,' is redefining bakery categories across the board; plus much more!

Kodiak Cakes, our 2020 ‘Bakery of the Year,’ is redefining bakery categories across the board

Better-for-you bakery pioneers

Douglas J. Peckenpaugh

March 18, 2020

Some people innately embody a strong entrepreneurial spirit. Such is the case with Joel Clark, CEO of Kodiak Cakes, Park City, UT, a pioneer in better-for-you baking, offering whole-grain, protein-enhanced products that currently span multiple categories across breakfast, snacking, and beyond.

Using clean label ingredients in snacks and baked goods goes mainstream

The evolving concept of clean label keeps snack and bakery formulators on their toes

Kimberly Decker

March 16, 2020

If it seems as though what's not in a product these days is as important as what is, you're not imagining things. The insistence on "clean" and "simple" ingredients that began with a fringe of vigilant label readers has pervaded the marketplace.

Sanitary equipment design improvements make snack and bakery production safer

Snack and bakery equipment suppliers continue to make design improvements to their machines

Liz Parker Kuhn

March 17, 2020

In order to do their best to help minimize and prevent issues that can arise in a snack and bakery production environment, suppliers continue to make safety improvements to their equipment.

Advances in bakery pans help streamline production

Pan release agents aim for better environmental health, while washers target versatility

Ed Finkel

March 13, 2020

Companies that make pans for the baking industry, whether for breads, baguettes, muffins, cookies, cakes, pies, etc., are focused on issues like larger sizes, a desire for energy and material efficiency, stick resistance, and the ability to help produce specialty and artisanal products.

Advances in labeling technology provide packaging flexibility

New technology produces a wide range of label sizes and types

Neal Lorenzi

March 12, 2020

The latest technological advances in label production provide bakery and snack producers with the flexibility to run a wide range of label sizes and types. New systems also enhance product appeal and better communicate information on food content.

Snack mixes and nuts deliver on taste, health trends

New options and alignment with trends help keep growth relatively steady

Melissa Kvidahl Reilly

March 11, 2020

Snack mixes and nuts are holding steady in the market. IRI, Chicago, reports sales of snack nuts grew 1.4 percent to $4.8 billion, and sales of nutritional snacks/trail mixes grew 2.3 percent to $1.2 billion for the 52 weeks ending December 29, 2019.

New technology improves traceability solutions in food manufacturing

Snack and bakery companies today need to track incoming ingredients from production, to finished product, to sale

Liz Parker Kuhn

March 10, 2020

Traceability is essential in the snack and baking industry. Ingredients always need to be tracked, and this is especially important in the case of a recall. These days, implementing a comprehensive software suite is often an essential step in establishing a strong food safety program.

Vibrant colors and bold flavors boost snack and bakery products

Vibrant colors and bold flavors play an important part in building snack and bakery product appeal

Joyce Friedberg

March 9, 2020

It's vital to get flavor and color right when developing snack and bakery products. Color helps establish the consumer's initial expectations of a product, and flavor is a critical part of delivering against those expectations.

For the love of grain

March 9, 2020

As a home baker, I'm constantly trying to figure out how to add more whole grains to my breads. I love the nuttiness that comes through, and the nutrition is essential to my family. Our toaster gets significant use every morning, and I need to feel good about the way my family starts the day.

Americans deserve an additional serving of whole grains in their diet

March 13, 2020

Since grains are the cornerstone of a healthful, plant-based diet, and the 2020 Dietary Guidelines for Americans are the bedrock for nutrition policy in the U.S., the baking industry is well-positioned to make powerful, positive changes for the health of America's families.

Traceability and recall planning: a necessary exercise

Leonard L. Steed

March 12, 2020

There is never a "good" time to initiate a recall. But the worst time is when you are forced to remove unsafe food from commerce and haven’t effectively planned for it.

Ingredient functionality in artisan bread production

Lin Carson

March 11, 2020

Artisan breads sales are on the rise. The global artisan bakery market is expected to increase at a rate of 4.1 percent from 2019–24 to reach a market value of $4.5 billion.

On-Demand Join us for a practical look at how bakeries can modernize packaging lines and better align with emerging retail and environmental demands. Key takeaways:

Snack Food & Wholesale Bakery eMagazine

Cover Story