2020 May

Snack Food & Wholesale Bakery eMagazine

May's Snack Food & Wholesale Bakery publication features our cover report: Entrepreneurial cookie brand THINSTERS brings clean-label, bite-sized indulgences to the nation; plus much more!

Entrepreneurial cookie brand THINSTERS brings clean-label, bite-sized indulgences to the nation

Douglas J. Peckenpaugh

May 21, 2020

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Over the past few years, a number of notable food trends have developed incrementally stronger resonance with U.S. shoppers.

Managing air circulation in snack and bakery production is critical to food safety

Liz Parker

May 19, 2020

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Snack and bakery production environments depend on air handling equipment for distributing heated and cooled air throughout buildings. In addition, the equipment can affect the workplace environment itself.

Sustainability trends in packaging materials and equipment

Dividers, depositors, rounders need versatility, precision, capacity

Snack and bakery customers search for machines that can do it all

Ed Finkel

May 21, 2020

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Snack and bakery customers in the market for dough-handling equipment like dividers, depositors, and rounders are looking for versatility, greater precision, higher capacity, longer maintenance intervals, adjustability of qualities like width and weight, and machines that can handle natural, clean-label, and gluten-free products.

Sustainability trends in packaging materials and equipment

‘Green’ initiatives, along with improved efficiency, drive closing and bagging innovations

Neal Lorenzi

May 20, 2020

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A desire for sustainability is one of the key factors driving the latest packaging innovations in baggers, closing equipment, twist ties, clips, zippers, resealable materials, heat sealing, and ultrasonic sealing.

Developing nutritious and appealing bakery snacks

With today’s R&D resources, developing tasty and nutritious bakery snacks is within reach

Melissa Kvidahl Reilly

May 4, 2019

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Despite better-for-you and health trends transforming essentially every food and beverage category, the indulgent bakery snack market, including snack cakes, pastries, doughnuts, and muffins, is generally faring well.

2020 State of the Industry: Foodservice R&D inspirations

Top trends in the U.S. foodservice market reveal new opportunities for baked goods

Douglas J. Peckenpaugh

May 18, 2020

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Today's foodservice market across the U.S. continues to reflect ongoing consumer desires for interesting and adventuresome flavors, items inspired by global cuisine, and better-for-you options; often where logically applicable, such as in items like hearty breads, muffins, and other baked goods that consumers accept as aligned with inherently nutritious dietary choices.

Third-party logistics helps streamline snack and bakery distribution

Liz Parker

May 15, 2020

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Third-party logistics (3PL) can be useful when snack and bakery companies need to outsource logistics and distribution needs.

Snack and bakery companies seek multifunctional, clean-label dough conditioners

Ingredients to improve product quality and streamline production

Joyce Friedberg

May 14, 2020

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Functional ingredients such as dough conditioners are fundamental additions for many snack and bakery products. Dough conditioners, like enzymes and emulsifiers, help improve product quality, extend shelf life, streamline dough handling and machinability, and more.

Bakery kill-step validation drives consumer confidence

Kantha Channaiah

May 18, 2020

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Though the baking industry has a very safe record for the production of shelf-stable food products, Salmonella continues to be a pathogen of concern.

Keeping snack and bakery operations productive through the coronavirus pandemic

May 15, 2020

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Ever since public health officials first identified the novel coronavirus in Wuhan, China in December 2019, the insidious virus rapidly spread, infecting millions of people around the world and largely shutting down the global economy.

Clean-label baking with vital wheat gluten

Brook Carson

May 14, 2020

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What does clean label mean? How can you be certain your newly developed product meets today's clean-label expectations while consumer demands continue to evolve?

A world shaken

Douglas J. Peckenpaugh

May 13, 2020

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It's the last day of April. I'm sitting at my desk in my home office where I've largely isolated myself for the past several weeks. I look out my window and things seems relatively unchanged compared to two months ago.

Better-for-you baking is evolving quickly as consumers increasingly look to foods that function with the expectation they deliver on flavor, texture, moisture, nutrition, and “more”—more nutrients, more attention to clean labels, and more indulgence—and less guilt.

This webinar will provide perspective on how younger consumers are approaching the fresh bread category, and particularly center-store fresh bread products like sandwich breads, buns and rolls, bagels, and English muffins, as well as artisan breads found in the in-store bakery (ISB).

Snack Food & Wholesale Bakery eMagazine

2020 May

Cover Story

Entrepreneurial cookie brand THINSTERS brings clean-label, bite-sized indulgences to the nation

Feature Articles

Managing air circulation in snack and bakery production is critical to food safety

Dividers, depositors, rounders need versatility, precision, capacity

Sustainability trends in packaging materials and equipment

Developing nutritious and appealing bakery snacks

2020 State of the Industry: Foodservice R&D inspirations

Third-party logistics helps streamline snack and bakery distribution

Snack and bakery companies seek multifunctional, clean-label dough conditioners

Columns

Bakery kill-step validation drives consumer confidence

Keeping snack and bakery operations productive through the coronavirus pandemic

Clean-label baking with vital wheat gluten

A world shaken

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