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Home » Authors » Jenni Spinner
Jenni Spinner

Jenni Spinner

Jenni Spinner is the chief editor of Snack Food and Wholesale Bakery with more than 25 years of experience in business-to-business communications. She has written extensively about food production, safety and packaging; pharmaceutical drug development; concrete and masonry construction; and more. She holds a Bachelor’s in Communications from the University of Illinois. Jenni can be reached at spinnerj@bnpmedia.com.

Articles

ARTICLES

Perfect Snacks Oaties refrigerated protein bars

State of the Industry 2026: Bars with BFY focus thrive

Products offering clean labels and health benefits are performing relatively well.
Jenni Spinner, Chief Editor, Snack Food & Wholesale Bakery
Jenni Spinner
June 25, 2026

Companies are responding to consumer demand for protein, fiber, natural ingredients, whole grains, and more.


Read More
Basket full of mini quick bread loaves

State of the Industry 2026: Bakers continue rolling with the punches

A leader from the American Bakers Association offers insights about what’s on the industry’s plate.
Jenni Spinner, Chief Editor, Snack Food & Wholesale Bakery
Jenni Spinner
June 25, 2026

Tariffs, labor shortages, regulatory issues, and other issues continue to frustrate industry professionals, but bakers keep showing resilience.


Read More
Woman holding cookie by Potbelly sandwich and Zapp's chips

Potbelly serves up sandwiches, bakery LTOs, and vibes

The growing restaurant chain kicked off in Chicago nearly 50 years ago.
Jenni Spinner, Chief Editor, Snack Food & Wholesale Bakery
Jenni Spinner
June 22, 2026

Known for oven-toasted subs, the company also serves sweet treats, like the recent Lemon Cheesecake Cookie.


Read More
A buffet counter with two open tortillas loaded with Greek chicken toppings

Bakery’s versatility keeps consumers hungry for more

Bread and products in the category can do most anything shoppers can dream of.
Jenni Spinner, Chief Editor, Snack Food & Wholesale Bakery
Jenni Spinner
June 19, 2026

Baking is a tough business, but the bakers that make bread, buns, rolls, desserts, and other items are even tougher.


Read More
Burger served on white plate on top of a decorated table

State of the Industry: Buns keep rolling along

The category experienced ups and downs in both the perimeter and c-store.
Jenni Spinner, Chief Editor, Snack Food & Wholesale Bakery
Jenni Spinner
June 18, 2026

Overall sales have been even or slightly down, but better-for-you products and small-but-growing companies are worth watching.


Read More
Three Oh So Easy baking mixes on colored backgrounds

Oh So Easy bakes in flavors from around the world

The immigrant-founded company shines a spotlight on innovative culinary talents.
Jenni Spinner, Chief Editor, Snack Food & Wholesale Bakery
Jenni Spinner
June 16, 2026

The brand has three products incorporating ingredients and tastes not commonly represented in U.S. baking aisles.


Read More
JiMMYBAR creatine bar

JiMMYBAR boosts line with creatine bars

The ingredient reportedly helps increase muscle, energy, focus, and cognitive health.
Jenni Spinner, Chief Editor, Snack Food & Wholesale Bakery
Jenni Spinner
June 9, 2026

After more than a decade of offering better-for-you bars, the brand has its sights set on innovating outside of the format.


Read More
Big ol bunch of tasty blueberries

Blueberry Boost Accelerator encourages fruitful innovation

The U.S. Highbush Blueberry Council program aims to encourage use of the berry.
Jenni Spinner, Chief Editor, Snack Food & Wholesale Bakery
Jenni Spinner
June 4, 2026

The competition winner will receive mentorship, information, guidance, and opportunities to network with other producers and experts.


Read More
Hand holding tongs with Opopop popcorn bag over grill

Opopop aims to heat up microwave popcorn category

The brand features flavor-wrapped kernels and innovative tastes in its products.
Jenni Spinner, Chief Editor, Snack Food & Wholesale Bakery
Jenni Spinner
June 2, 2026

The microwave popcorn, which started as a DTC brand, has since made it onto retail shelves, including Walmart.


Read More
Baguettes on a tray in a speed rack

Prioritizing food safety is a bakery must: Corbion

An expert from the food tech firm shares insights about the importance of protection.
Jenni Spinner, Chief Editor, Snack Food & Wholesale Bakery
Jenni Spinner
June 1, 2026

A leader from the company discusses the vitality of good manufacturing practices and taking necessary precautions to keep consumers safe.


Read More
View All Articles by Jenni Spinner
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Popular Stories

Two loaves of bread, one more round and one more long/rectangular, both in packaging.

State of the Industry 2026: Bread shifts towards healthier alternatives

Burger served on white plate on top of a decorated table

State of the Industry: Buns keep rolling along

Hand holding tongs with Opopop popcorn bag over grill

Opopop aims to heat up microwave popcorn category

Speaking Gen Y/Z/Alpha's Language Webinar

Events

August 20, 2025

Breaking the Mold: Fresh Perspectives on Modern Bakery Packaging Solutions

On-Demand Join us for a practical look at how bakeries can modernize packaging lines and better align with emerging retail and environmental demands. Key takeaways:

January 1, 2030

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Products

Natural Food Flavors and Colorants, 2nd Edition

Natural Food Flavors and Colorants, 2nd Edition

Although many foods are appealing, and even perceived as natural, in spite of containing synthetic additives, consumer increasingly prefer food products which are fully natural.

See More Products

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