Something fishy is going on in today’s snack and baked goods market. Editor Dan Malovany tackles the Omega-3 trend.

Schwan’s Global Consumer Brands is a well-known leader in the frozen pizza category with its Freschetta, Red Baron and Tony’s brands. Executives from the group reveal just how Schwan does it, from new product development to line extensions that complement its already successful offerings.

We take you inside The Schwan Food Co.’s Florence, Ky., plant, which employs some 1,100 people and produces more than 400 million pizzas each year. Find out how constant upgrades and new training programs make the facility what it is today.

Check out IBIE’s planned educational seminars, and find out how the California Raisin Marketing Board is getting in on the pie business.

When it comes to that post-dinner piece of cake, most consumers opt for indulgence over health. That said, smaller portions and fruit-filled concoctions also are on-trend.

Alton Brown, Rachel Griffiths and Cat Cara are the latest TV personalities to join the Grain Foods Foundation’s upcoming nutritional campaigns.

Get the 411 on fiber — both soluble and insoluble — and see how snacks and baked goods can benefit from the healthy halo of this dietary additive.

Check out the latest from Tate & Lyle, Caravan, Minsa Corp. and Danisco.

In recognition of fall, we offer back-to-class news you can use: the campaign to reinstate phys-ed, a food allergy update and weight gain statistics affecting kids today.

This month’s introductions include new peanuts and almonds, a “shrewd” brownie and cookies that are both soft and chewy.

Doing your own audit could be the best way to prepare for the real deal. Columnist Jeff Dearduff tells you how to get started and why it’s worth the trouble.

Learn how manufacturers are automating pizza production to create crusts with hand-tossed textures.

Plastic conveyor belts, robotics and multilevel systems are just a few of the ways manufacturers are improving pan handling.

Find out what’s new from Masipack, Packaging Systems Automation, T. L. Green Biscuit & Cracker and others.

In this issue, we offer an update on legislation affecting SFA members, from the House-approved Farm Bill to peanut labeling laws.

Home improvement might be dead, but home cooking sure isn’t. Managing editor Deborah Cassell explores why consumers are exchanging work tools for kitchen utensils.