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Tray handling equipment evolves

Systems for handling bakery trays, baskets, and more help reduce operational costs and streamline production.

February 28, 2022

New and updated tray handing equipment that performs automated or semi-automated loading of bakery and snack products into trays and baskets, as well as handles bakery trays, baskets, and other reusable distribution containers for finished products, has grown increasingly sophisticated.

Frozen waffle category capitalizes on better-for-you trend

Consumers search for better-for-you frozen waffles, including organic and protein-rich varieties.

Liz Parker Kuhn

February 24, 2022

With some people shifting to working at home during the pandemic, waffles are no longer just for breakfast, they're an anytime-of-day type of snack.

Immunity: snack and bakery’s next frontier

In the midst of the pandemic, consumers search for immunity-boosting snacks.

Kimberly Decker

February 22, 2022

It may be hard to imagine now, with the omicron variant laying waste to travel plans and sending us back behind masks yet again, but immunity as a wellness concern had been buzzing since long before anyone knew what SARS-CoV-2 was.

Bioengineered label insights

February 22, 2022

What does mandated bioengineered labeling mean for product manufacturers like snack producers and bakers? SF&WB reached out to AIB International to find out.

Sweetener solutions for snack and bakery formulations

New sweetening tools and techniques help maintain sweetness, flavor, and functionality, while also reducing sugar.

Joyce Friedberg

February 21, 2022

Sweet is one of the five basic taste sensations. While most people enjoy sweets, they are also mindful about the amount of sugar and carbs in their diet.

Better-for-you, plant-based innovations

Douglas J. Peckenpaugh

February 15, 2022

Plant-based ingredients continue to factor into new snack and bakery innovations.

Q&A with Veggies Made Great on better-for-you snacking

Liz Parker Kuhn

February 10, 2022

Snack Food & Wholesale Bakery was recently able to talk to Elliot Huss, CEO, Veggies made great, about how the company is making veggies more accessible, and its new keto line.

Q&A with Dawn Foods: Experiential desserts for Valentine's Day

Liz Parker Kuhn

February 9, 2022

Snack Food & Wholesale Bakery was recently able to talk to Dawn Foods, about experiential desserts for Valentine's Day as well as some upcoming trends for this year's holiday.

Q&A with Mary's Gone Crackers on its new Kookies product and more

Liz Parker Kuhn

February 8, 2022

Snack Food & Wholesale Bakery was recently able to chat with Mary's Gone Crackers about its recent Kookies launch as well as what's next for the brand in 2022 and beyond.

Wyandot Snacks and its B Corporation journey

Wyandot Snacks, a legend in salty snacks, shares insights on its recent journey to B Corporation status.

Douglas J. Peckenpaugh

February 3, 2022

The U.S. snack industry established strong roots during the first half of the 20th century. Retail channel diversification, ingenious equipment engineering, and an increasingly mobile American public hungry for snacking adventure all contributed to the boom. Upstart innovators blazed their own paths across this fertile land, rich with opportunity.