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Q&A with Nature's Bakery on pandemic snacking trends

November 2, 2021

Snack Food & Wholesale Bakery was recently able to talk to Pilar Arellano, marketing director at Nature's Bakery, about pandemic trends, snacking changes, and consumer demand.

Exclusive interview with DSM: Boosting the health appeal of baked goods

Liz Parker Kuhn

October 29, 2021

An interview with DSM about immunity, boosting the health appeal of baked goods, and Omega-3s.

Transatlantic bakery traditions

Vandemoortele and its Banquet d’Or have established bakery market impressions around the world, and most recently in the U.S.

Douglas J. Peckenpaugh

October 29, 2021

Countries around the world offer unique perspectives through their bakery traditions. Sometimes, the differences are slight, but perhaps culturally meaningful. Other variances stand out with distinct poignancy, resonating, and leaving cultural impressions in their wake.

Better dough mixing through customization

Add-ons for dough customization bring flexibility, energy efficiency, automation, improved quality, and more.

Ed Finkel

October 28, 2021

Industrial commercial bakeries look to dough customization machines like water chillers, water meters, ice makers, and automated dough scoring units to improve and automate the dough process, primarily during mixing.

Improving operations with updated bakery trays and pallets

RFID tracking, hygienic features, and dimensional consistency improve performance.

Neal Lorenzi

October 27, 2021

Bakery trays and similar items such as pallets and baskets are an essential part of the supply chain for bakery and snack producers in transporting finished goods for direct-store delivery. They are sometimes enabled with tracking and traceability technology such as radio-frequency identification (RFID) to prevent tray and pallet theft.

The best chemicals to use for cleaning, degreasing, and sanitizing in snack and bakery facilities

What chemicals to use—and not use—for cleaning, degreasing, and sanitizing facilities.

Liz Parker Kuhn

October 26, 2021

In the age of COVID-19, cleaning and sanitization are more important than ever in snack and bakery facilities. Chemicals for cleaning, degreasing, and sanitizing can help with sanitizing these facilities.

Q&A with Sugar Bowl Bakery: Brand refresh and sustainability impact

Liz Parker Kuhn

October 26, 2021

Snack Food & Wholesale Bakery was recently able to talk to Sugar Bowl Bakery about its new website and brand refresh, as well as its solar and sustainability impact.

European trends influence the global baking industry

Perspectives from Europe bring value to discussion of international baking industry trends.

Douglas J. Peckenpaugh

October 25, 2021

Bread is a universal language. Nearly every culture has historical roots in forming judicious combinations of water and grains, seeds, pulses, starches, and other substrates, often functionally lightened with some sort of leavening, and perhaps a dash of salt for flavor. It’s the quintessential expression of science, art, and sustenance.

COVID-19 pandemic affects consumer breakfast choices

In the midst of the pandemic, consumers find themselves with more time on their hands for breakfast.

Liz Parker Kuhn

October 21, 2021

Now that more people are working at home during the COVID-19 pandemic, there's ample time for breakfast, and breakfast foods sales are reflecting this trend.

Cooling and freezing technologies for better cold-chain logistics

Available equipment for developing snacks and baked goods for refrigerated or frozen distribution bring strong efficiencies.

Douglas J. Peckenpaugh

October 20, 2021

According to the April 2021 "Cold Chain Market Size, Share & Trends Analysis Report" from Grand View Research, the global cold chain market size was valued at $210.5 billion in 2020 and is expected to grow at a CAGR of 14.8 percent from 2021 to 2028.