A family-owned company, Better Made Snack Foods of Detroit has been making potato chips since 1930. No wonder the Better Madebrand name resonates so well with locals. Find out what products and changes are fueling the company.

Better Made Snack Foods is picky about potatoes … and for good reason. Snack Food & Wholesale Bakerytours the manufacturer’s 250,000-sq.-ft. plant and reveals what makes its simple process so successful and how the company’s product is gaining regional recognition.

When wheat prices skyrocket, it’s a good thing for the baking industry. At least, that’s what some industry contrarians recently suggested to editor Dan Malovany.

According to our guest columnist Allen Shiver, chairman of the Grain Foods Foundation marketing committee, “The Good Word About Grains” is that consumer interest in the category is growing … thanks, in part, to the foundation’s ongoing campaign message.

At the big BakingTech event in Chicago, the American Society of Baking
rolls out its new class for the industry’s Hall of Fame.

They’re not just for lunch anymore: Read up on the two-fisted breakfast
sandwiches that now are all the rage with a.m. eaters.

When used in certain snack and bakery applications, soy has super powers that cannot be denied. Learn how you can use the nutritional benefits of this increasingly mainstream ingredient to benefit your business.

In our Ingredient Technology section, we take a look at the trans fat-free movement in the foodservice industry. Who’s doing it, and what does the future hold?

Columnist Jeff Dearduff is off to the races, comparing the roles of a NASCAR team to that of a bakery staff.

HASA bakes frozen pizzas the old-fashioned way at its modern 235,000-sq.-ft. plant in Berlin. Join us for a tour of the state-of-the-art facility.

Check out how consumer trends such as the need for convenient and on-the-go snacks are impacting your packaging department’s operations.

Coming in March, SNAXPO in Hollywood, Fla., promises to be an industry event to remember, chock-full of exhibitors, speakers and networking events. Details inside!

With so many varieties on the market today, consumers need more than just one breadbox. Managing Editor Deborah Cassell shares how her brother’s love of loaves is a testament to this carb-laden trend.