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Talking bakery fortification and nutrients with DSM Food Specialties

January 6, 2021

Snack Food & Wholesale Bakery was recently able to talk to Judith van Peij, innovation manager baking, DSM Food Specialties, about baking innovation and using nutrients in baking.

The Top 10 SF&WB articles of the year

December 23, 2020

For an end-of-the-year wrap-up, we took a look at the 10 most popular feature articles that were published on the site this year.

Scone creativity in Chicagoland

SF&WB sits down with Chef Laurie McNamara, Chicago's scone queen.

Douglas J. Peckenpaugh

December 23, 2020

Chef Laurie McNamara is Chicagoland’s very own scone queen. She worked as the pastry chef at Scone City, a bakery-café co-owned by Tim Canning in the Wicker Park neighborhood of Chicago that operated from 2015 to 2019.

Pest control best practices for snack and bakery facilities

Strategies and best practices for keeping snack and bakery facilities pest-free.

Liz Parker Kuhn

December 21, 2020

Sanitation is crucial for snack and bakery facilities, especially this year during the COVID-19 pandemic. Legacy facilities must be brought up to code, but there are potential problems lurking in new facilities, as well. Pest control maintenance is also key.

Snack and bakery companies face dust mitigation challenges and safe ingredient handling

Clean, sanitary, dust-free production environments help keep snack and bakery facilities safe.

Liz Parker Kuhn

December 18, 2020

Safe ingredient handling and keeping dust to a minimum are important food safety considerations for snack and bakery companies. Lessening sanitation obstacles is also a strategic goal.

Safe and automated dough laminators and sheeters

Snack and bakery companies have advanced options with today’s dough laminators and sheeters.

Ed Finkel

December 17, 2020

Automation, ease of operation, simple cleanability, hygienic design, operator safety, and the ability to process nontraditional and healthier ingredients are among the top of mind requests for snack and bakery operators looking to buy or upgrade laminators or sheeters.

Packaging innovations for convenience snack and bakery products

Innovations help bakery and snack producers meet consumer demand.

Neal Lorenzi

December 16, 2020

The latest advances in convenience packaging options, single-serve, re-sealable, portion-controlled, on-the-go, offer retailers and consumers greater convenience, reliable containment, and sustained freshness. Increased recyclability and sustainability are other features. This is good news for bakery and snack producers who are striving to meet consumer demand.

In quarantine, the role of snack and granola bars is shifting

COVID-19 hit the bars market hard, but the market points to significant opportunities even with on-the-go temporarily off the table.

Melissa Kvidahl Reilly

December 15, 2020

Through the years, an overall shift toward clean eating has generally benefited the snack and granola bars market, encouraging consumers to reach for bars instead of candy, cake, cookies, and other snacks.

Clean-label leavening agents appeal to consumers

New cleaner-label leavening agents make baking more flexible and efficient.

Joyce Friedberg

December 14, 2020

Leavening is a fundamental ingredient category in baking that performs some serious heavy lifting. Leavening agents help create the textural quality in many baked goods.

Wisconsin Cheese virtual event: editors discover new flavor dimensions in pizza

Liz Parker Kuhn

December 10, 2020

On Thursday, December 3rd, Snack Food & Wholesale Bakery attended a virtual "wine and cheese" night hosted by Wisconsin Cheese.

This webinar will examine variables factoring into nutritionally improved candy sales, including ingredients, label claims, and alternative sugars. Better-for-you options remain top of mind for consumers who are searching for indulgences, but in a healthier format.

Featured on Home Page
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Talking bakery fortification and nutrients with DSM Food Specialties

The Top 10 SF&WB articles of the year

Scone creativity in Chicagoland

Pest control best practices for snack and bakery facilities

Snack and bakery companies face dust mitigation challenges and safe ingredient handling

Safe and automated dough laminators and sheeters

Packaging innovations for convenience snack and bakery products

In quarantine, the role of snack and granola bars is shifting

Clean-label leavening agents appeal to consumers

Wisconsin Cheese virtual event: editors discover new flavor dimensions in pizza

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Keep the info flowing with our eNewsletters!

Get the latest industry updates tailored your way.

Featured on Home Page
RSS