During the interview for our September issue cover story profile on fast-growing entrepreneurial brand Ka-Pop! Snacks, a company founded and led by Dustin Finkel, he talked about the need to keep the joy in better-for-you snacking.

We are a nation divided. America has grown increasingly polarized across our political and social spectrum, and this national anxiety will, unfortunately, increase as the COVID-19 pandemic continues and the November elections approach.

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.

Since identifying the novel coronavirus and COVID-19 in Wuhan, China in late December 2019 until press time for our April issue of SF&WB at the end of March, the virus is known to have infected over 750,000 people, tragically causing over 36,200 deaths.

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.

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."

Hostess Brands celebrated its 100th anniversary in 2019. The first Hostess CupCakes hit the market in 1919, marking the sweet beginning of one of the most-beloved American bakery brands.

Part of our process in developing this month's annual "Top 50 Snack & Bakery Companies" list involves reviewing annual reports and communications with shareholders from some of the top companies working in grain-based foods today.

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.

When the gluten-free craze hit in 2004, I was already several years into my career as a food industry writer, with stints under my belt covering agriculture, food ingredient R&D, and restaurant menu development