Cover Story

A history of excellence at Anita's Mexican Foods

Wed, 09 Nov 2016 05:00:00 -0500

Today’s market for better-for-you extruded snacks is skyrocketing, with products like veggie straws and other puffed/expanded products finding appeal among shoppers seeking alternatives to traditional offerings.

Naturally better at RW Garcia

Wed, 15 Apr 2015 00:00:00 -0400

RW Garcia's high level of innovation has catalyzed an ever-expanding customer base for its gluten-free, non-GMO tortilla chips and crackers.

Canyon Bakehouse redefines gluten-free

Thu, 05 Mar 2015 02:00:00 -0500

Independent—and rapidly growing—Canyon Bakehouse has set high standards for gluten-free as it strives toward baking only ‘best-to-market’ products.

POP Gourmet's explosive momentum

Thu, 05 Feb 2015 00:00:00 -0500

The upscale POP Gourmet concept has gained significant momentum since its inception—and the company continues to build energy through co-branding, diversification beyond popcorn and international expansion.

The classic appeal of Golden Boy

Thu, 08 Jan 2015 11:00:00 -0500

Golden Boy Pies still retains the homespun ideals of its roots, despite notable expansion over the years—and the future is poised to bring more of the same.

The J. Skinner difference

Mon, 08 Dec 2014 03:00:00 -0500

Although the James Skinner Baking Co., Omaha, NE, maintains a highly diversified bakery business, its core ethos stems from the elegant, deceptively simple notion of 100 layers.

Chicago Specialty Bakers brings Old World baked goods to life

Thu, 06 Nov 2014 00:00:00 -0500

Chicago Specialty Bakers brings traditional, Old World baked goods to life for today’s discerning consumers.

Baking bread/roll delectables, at a savings

Wed, 08 Oct 2014 00:00:00 -0400

Savings-savvy Capistrano’s Bakery combined two small baking operations and renovated a larger, 38,000-sq.-ft. production facility in Phoenix that features a used, multizone, traveling-tray oven it had rebuilt with state-of-the-art features.

High-tech almond processing at Blue Diamond Growers

Mon, 06 Oct 2014 00:00:00 -0400

Going for LEED Silver certification, Blue Diamond Growers’ new, state-of-the-art almond production plant in Turlock, CA, features nearly 200,000 sq. ft. of sophisticated almond technology, setting new standards of excellence for food safety, processing and building innovation.

Consumers are crazy for chips

Sun, 05 Oct 2014 00:00:00 -0400

Packaging enhancements, a twist on shapes and ingredients and many new flavor combinations continue to win over consumers.

2014 Bakery of the Year: Capistrano's Wholesale Bakery

Mon, 08 Sep 2014 00:00:00 -0400

‘Going from good to great’ is a pervasive theme at Phoenix-based Capistrano’s Bakery. So is the phrase, ‘It Can Be Done.’ This rather quiet, wholesale artisan baker works hard to ensure that its products are tasty, innovative and what its customers want.

Blue Diamond Growers’ dream plant cooks up healthy almond snacks

Wed, 06 Aug 2014 00:00:00 -0400

Using advanced technology, a cross-functional operational strategy and effective collaboration tools, Blue Diamond’s ‘dream plant,’ a multimillion-dollar almond-processing facility in Turlock, CA, is a reality. The nearly 200,000-sq.-ft. site sets new standards of excellence for food safety, processing and building innovation.

The stats on snacks

Tue, 05 Aug 2014 00:00:00 -0400

Snacking is really evolving this year, serving as a meal substitute in daily eating, rather than just as ‘a quick bite.’ Snacks are also becoming healthier, or at least attempting to do so.

The changing face of bread

Thu, 12 Jun 2014 00:00:00 -0400

The bread market is changing, with fluctuating commodity prices, a still-sluggish economy, consolidations, mergers and buyouts.

State of the Industry on Bakery: Driving the bakery market forward

Thu, 12 Jun 2014 00:00:00 -0400

New influences, trends and preferences are redirecting many bakers to develop and produce new products. The Food Safety Modernization Act (FSMA) is still a critical issue, as are commodities, private-label products and many business consolidations.

Baking treats the gluten-free way

Thu, 08 May 2014 00:00:00 -0400

Enjoy Life Foods’ cookies, snack bars, chips, cereals, granolas and trail mixes are made in an allergen-free, gluten-free facility, and the company’s 40,050-sq.-ft. production plant is bulging at the seams to accommodate growing demand for its products. Enjoy Life is expanding at such a rapid pace, it may need to add a facility or relocate to a larger one.

Cookie market: Enjoying gluten-free treats

Thu, 08 May 2014 00:00:00 -0400

It’s Celiac Awareness month, so we explore Enjoy Life Foods, the first bakery to gain gluten-free certification from the Gluten-Free Certification Organization (GFCO). In business 12 years, Enjoy Life’s mission is to make great-tasting, allergy-free, gluten-free cookies, bars and grab-and-go foods that nearly everyone can ‘eat freely’ without worry.

Snack Manufacturer of the Year: Ballreich Bros. potato chip production

Wed, 07 May 2014 00:00:00 -0400

Ballreich Bros.’ 75,000-sq.-ft. potato chip and snack plant churns out 2,000-5,000 lb. of product an hour. Manufacturing product on a just-in-time basis, the family owned and operated company in Tiffin, Ohio, also produces new Sweet Potato Chips and shoestring Potato Sticks in three flavors.

Snack Manufacturer of the Year: New (potato) chips off the old block

Wed, 07 May 2014 00:00:00 -0400

Family-owned Ballreich Bros., Tiffin, Ohio, has a large fan base that pines for its various potato chips as well as crispy new shoestring potato sticks, popcorn, pretzels and other snacks.

Angelic Bakehouse’s production purity

Tue, 11 Mar 2014 00:00:00 -0400

Thanks to their new 22,000-sq.-ft. production facility in Cudahy, Wis., the folks at Angelic Bakehouse now have the room, additional equipment and the structure they need to efficiently produce sprouted whole-grain breads, buns, rolls and flatbread/pizza crusts using an unusual process.

Look what’s sprouting up

Tue, 11 Mar 2014 00:00:00 -0400

Angelic Bakehouse’s new facility in Cudahy, Wis., bakes sprouted whole-grain breads, rolls and combo flatbread/pizza crusts using ingredients ‘as close to pure as possible,’ to offer clean-label, better-for-you products that it’s happy to feed family members and proud to offer customers.

Living for nuts

Wed, 12 Feb 2014 00:00:00 -0500

John B. Sanfilippo’s (JBSS) 1-million-sq.-ft. headquarters and production complex in Elgin, Ill., is a real powerhouse, with a whopping 85 production lines for nut and snack processing. The company has witnessed steady growth and the challenges that go with it. And with more than 90 years of experience and a keen focus on customer and consumer solutions, JBSS tackles the tough nuts to crack head on.

Nuts, snacks, get crackin’

Wed, 12 Feb 2014 00:00:00 -0500

Demonstrating how much the company has grown over the years, John B. Sanfilippo’s impressive 1-million-sq.-ft. production facility/corporate headquarters/distribution center in Elgin, Ill., is outfitted with speedy, state-of-the-art equipment and technology to produce thousands of nut products, snacks and nut mixes.

Masterful Metropolitan

Fri, 10 Jan 2014 00:00:00 -0500

Crafting artisan breads, café loaves, pastries and more since 1993, Metropolitan Bakery’s Philadelphia production facility mixes clever flavor combinations with a pinch of automation, European equipment and top-quality ingredients to churn out incredibly fresh baguettes, rolls and country breads, seven days a week.

Artisan baking at the heart of Metropolitan Bakery

Fri, 10 Jan 2014 00:00:00 -0500

Celebrating 20 years in business, with its latest cookbook hot out of the oven, Metropolitan Bakery, Philadelphia, delights in baking delicious breads and creating incredible pastries, popcorn and granola, among other foods.

Craving cannoli?

Mon, 11 Nov 2013 00:00:00 -0500

You will, if you try one from Golden Cannoli Shells Inc. The family-owned, 40-year-old bakery is rolling in the dough at its more spacious, 30,000-sq.-ft. production facility in Chelsea, Mass., to which it relocated in September. The largest national cannoli maker in the U.S. strives for top product quality and strict food-safety standards as well as to ‘just doing things right.’ It’s these and many other reasons that make Golden Cannoli our 2013 Bakery of the Year.

Creating cannoli

Thu, 07 Nov 2013 11:05:00 -0500

From humble beginnings 40+ years ago in a small bakery near Boston to a 30,000-sq.-ft. plant today in Chelsea, Mass., outfitted with four production lines, Golden Cannoli Shells Inc. now generates more than 100,000 cannoli shells each day. The more spacious plant is also allowing the bakery to significantly increase its capacity.

Producing purr-fect artisan

Fri, 01 Nov 2013 00:00:00 -0400

Creating a pleasant stir in New York’s restaurants since 1987, Tom Cat combines the craftsmanship of artisan baking with a cupful of automation plus a pinch of top-quality ingredients

Baking biscotti

Fri, 01 Nov 2013 00:00:00 -0400

We toured Nonni’s Foods 45,000-sq.-ft. biscotti production facility in Ferndale, N.Y.

The 2014 Snack Food & Wholesale Bakery Buyers Guide

Wed, 30 Oct 2013 11:15:00 -0400

Come check out the 2013 Buyers Guide in the latest edition of Snack Food & Wholesale Bakery Magazine!