Food should be used more to fuel our bodies than to fill our automobiles. That's Dan Malovany's final word for 2007.

When Tammy Young founded La Bonita Olé in 1992 with her 401K savings, little did she know that the tortilla maker would later produce one of the East Coast's most profitable brands. Here, Young tells us how she made her dream come true by taking one chance after another.

This year, La Bonita Olé celebrated its 15th anniversary by opening its first-ever production facility in Tampa, Fla. Snack Food & Wholesale Bakery goes inside the high-tech 40,000-sq.-ft. plant, where flour and corn tortillas are made for retail, wholesale and foodservice channels.

“Organic” is more than just the latest buzzword in the food industry. Organic baked goods and snacks now are growing segments that consumers list among their favorite things.

Mentoring can go a long way to bring new bakery engineers up to speed in your plant. Columnist Jeff Dearduff suggests kicking off the New Year by following some sage advice of your own.

In the American Society of Baking's new monthly column, its members discuss the challenges surrounding the purchase and installation of new equipment.

Move over Arnold. Unifiller's new robotic decorating system — showcased at the recent Baking Expo — terminates the competition.

The next edition of the Snack Food Association's annual trade show will feature keynote speaker J.C. Watts and Information Resources, Inc.'s State of the Industry report, as well as educational initiatives for all in attendance.

P. Diddy's got nothing on Little Debbie— the snack cake line, not the managing editor — when it comes to making the brand.