We recently got the chance to talk to Joel Warady, general manager and chief sales and marketing officer at Enjoy Life Foods, about the company's recent decision to stop using palm oil in their products.

The Essential Baking Co. also now reaches a national audience with its Take & Bake line of artisan sourdough batards and baguettes, which get a notable 190-day ambient shelf life thanks to modified-atmosphere packaging (MAP).

The scope and variety of snack foods and baked goods continues to evolve across the U.S. foodservice landscape. Snack producers and bakeries, often working in collaboration with restaurant operators, continue to work to build interest and intrigue across all dayparts, including the omnipresent snacking segment, while still remaining comfortingly familiar. It's a delicate balance, and understanding customer motivations and emerging menu trends is the first step.

We recently held the annual Sanitary Design Workshop in Chicago, and this important food safety training event continues to get better every year (Snack Food & Wholesale Bakery is the exclusive media sponsor of the event).

Nicole Bernard Dawes is a truly remarkable woman. At a young age, she strode into a crowded snack marketplace holding fast to a dream—and strong ideals—only to find roadblock after roadblock in her path.

Over the past 15 years, Late July Snacks, the 2018 Snack Food & Wholesale Bakery "Snack Producer of the Year", has steadily grown its business to its position today as a leader in organic, non-GMO snacks, most notably its strong level of innovation in the tortilla chip category.

When it comes to sanitation requirements, there is no “one size fits all” approach that will cover the needs of every snack or bakery facility.

In 2016, the Food Waste Reduction Alliance (FWRA) released its most-recent "Analysis of U.S. Food Waste among Food Manufacturers, Retailers and Restaurants" report

When Sheldon Romer opened his small bakery in Boulder, CO in 1976, he sought to offer nutritious, preservative-free breads and other baked goods to a local audience yearning for authenticity, people who were seeking a deeper connection to their food.

Best practices for the design of snack and bakery facilities, whether building new construction or renovating an existing building, have undergone a significant evolution in recent years.