Trends - Articles - Page 78 | Snack Food & Wholesale Bakery

Introducing the updated 2019 IBIE BEST in Baking Program

Time is running out: Apply for the updated 2019 IBIE BEST in Baking Program today

April 15, 2019

The International Bakery Industry Exhibition (IBIE), the global grain-based food industry's largest, most-important trade event in the Western Hemisphere, will take place on September 7–11 in Las Vegas.

New formulation strategies for bakery snacks

Developers of bakery snacks seek differentiation to drive growth

Douglas J. Peckenpaugh

April 11, 2019

Bakery snacks saw a relatively flat year per IRI, Chicago, with 0.16 percent growth to $3.4 billion. Grupo Bimbo far outperformed the category average, though, with growth of 14.48 percent to $249.4 million.

Insights into bakery dough machining and stress reduction

Rich McFeaters

April 11, 2019

Machining and handling of dough prior to the cutting action requires several steps/actions, as they are critical to the textural characteristics of the finished product.

New warehouse equipment embraces connectivity, autonomy and robotics

Neal Lorenzi

April 10, 2019

To meet rising demand for fast delivery, snack and bakery warehouse operations have little room for error. Thus, many look to technological advances, including automation, to minimize the risk of unexpected delays, and to find new ways to streamline inventory management.

Healthy indulgence, transparency, sustainability all play important role for chocolate in snack and bakery products

Chocolate brings the best qualities of health and indulgence to snack and bakery products

Joyce Friedberg

April 8, 2019

Chocolate is one of the most popular and widely consumed products. Everyone likes chocolate. On average people consume 12.57 pounds of chocolate per year. And snacks and baked goods provide many opportunities for people to enjoy chocolate.

Snack and bakery insights into Generation Alpha

Michael Holleman

April 8, 2019

By now, is there anything we don't know about Generation Z? Born from 1996 through 2014, these 4- to 23-year-olds learn with their eyes and share appealing images via social media. They're environmentally aware and socially conscious. Most embrace cultural diversity.

Tortilla Trends: clean label and exciting flavors resonate

Health, high quality and culinary flavors lead the trend pack

Melissa Kvidahl Reilly

April 3, 2019

According to IBISWorld, tortilla production in the U.S. has grown 3 percent in the past five years thanks to the fact that tortillas, especially ones boosted with ingredients like spinach and whole wheat, are perceived to be healthier than bread during a time when consumers value nutrition.

Bühler joins the World Business Council for Sustainable Development

Driving long-term, sustainable change with the WBCSD network

March 25, 2019

Bühler has joined the World Business Council for Sustainable Development (WBCSD), a global network of nearly 200 forward-thinking companies.

Perfect Snacks brings a fresh perspective to the bar market

Perfect Snacks is making a name for itself as pioneers in the fresh, refrigerated bar market.

Douglas J. Peckenpaugh

March 22, 2019

For Bud Keith, health and wellness was a way of life. He was, after all, a nutritionist, but his passion went well beyond a degree. In the 1960s, he established a juice bar and gym in Mission Beach, an iconic ocean-side neighborhood in San Diego.

EPA recognizes 41 ABA member baking facilities as 2018 ENERGY STAR certified manufacturing plants

March 22, 2019

American Bakers Association member facilities represent 41 of the 100 manufacturing plants recognized by the U.S. Environmental Protection Agency’s (EPA) ENERGY STAR certification for their superior energy performance in 2018.