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Advanced food labeling technologies

March 23, 2022

New developments in the creation of food labels is providing bakery and snack producers with flexibility to run a wide range of different product sizes and types. Advances have been made in the following areas: printers, software, inks, and marking/coding technology.

Honey sweetens nutritional bar functionality

March 22, 2022

Snack and bakery products featuring honey include guilt-free indulgence, clean labels, and plant-forward ingredients.

SNX Preview - Where it all comes together

March 22, 2022

The snack market is booming worldwide and it's not showing signs of slowing down. As momentum in snacking grows stronger, so too does the need for education and dialogue between producers and suppliers.

Consumers look to tortilla category for better-for-you options

Consumers are eating more tortillas at home during the COVID-19 pandemic.

Liz Parker Kuhn

March 21, 2022

The tortilla category did well over the past year, possibly because people are now staying home and working at home more often, and thus able to cook more elevated lunchtime meals.

Investigating gut health opportunities in baking

March 21, 2022

Puratos discusses its Taste Tomorrow findings related to gut health and immunity.

Cold chain solutions adapt to meet companies’ needs

Snack and bakery companies seek new and updated cold chain solutions.

Liz Parker Kuhn

March 18, 2022

The cold chain is essential for snack and bakery companies that produce perishable products, as the temperature of these products must be monitored throughout the distribution process.

Sustainable packaging for snack food and wholesale baking products

March 17, 2022

Snack and bakery product developers have begun investigating new materials to package products.

Q&A with Força Foods on sustainability and water footprint

Liz Parker Kuhn

March 10, 2022

Snack Food & Wholesale Bakery was recently able to talk to Guilherme Maia Silva, founder, Força Foods, on its energy bars and trail mixes' water footprint, and about sustainability in the snack industry.

Schwartz Brothers Bakery expands from Seattle across the nation

Seattle’s Schwartz Brothers Bakery is steadily expanding its reach across the country.

Douglas J. Peckenpaugh

March 3, 2022

"In 1970, my dad and uncle opened our first restaurant," says Daniel Schwartz, president, Schwartz Brothers Bakery, Renton, WA. "Three years later, they opened a concept called The Sandwich Shop and Pie Place. They were looking to source the very best pies to serve at their restaurant, and they couldn’t find any that they liked."

New bakery mixers offer automation, sanitation, and continuous processing

Snack and bakery companies look for automation, ease of cleaning, and more in new and improved mixers.

Ed Finkel

March 2, 2022

Mixers serve essential functions for snack and bakery companies creating their own dough. We ask a lot of this category of heavy-duty equipment, including reliability and efficiency, to maintain established product quality-control standards.