2019 March

March's Snack Food & Wholesale Bakery publication features our cover report: Perfect Snacks brings a fresh perspective to the bar market; plus much more!

Perfect Snacks brings a fresh perspective to the bar market

Perfect Snacks is making a name for itself as pioneers in the fresh, refrigerated bar market.

Douglas J. Peckenpaugh

March 22, 2019

For Bud Keith, health and wellness was a way of life. He was, after all, a nutritionist, but his passion went well beyond a degree. In the 1960s, he established a juice bar and gym in Mission Beach, an iconic ocean-side neighborhood in San Diego.

Advances in snack and bakery product labeling

New technology improves printing speed, accuracy and flexibility

Neal Lorenzi

March 15, 2019

Advances in labeling are happening at a rapid pace. Technological leaps in marking/coding technology, printers, and labeling software have improved printing speed, accuracy and flexibility to accommodate a wide range of labels in today's snack and bakery market.

Ongoing sanitary design advances for snack and bakery equipment

Manufacturers and equipment providers continue to collaborate to set the sanitary design bar higher

Ed Finkel

March 21, 2019

To address ever-present and continuously growing sanitation-related concerns across the snack and bakery industry, equipment manufacturers are working to provide machinery that's easy to wipe down, doesn’t provide harborage for moisture or stray ingredients, and is simple, ideally tool-less, to disassemble and reassemble as needed.

Expanding solutions for clean label snack and bakery R&D

As the definition of clean label continues to expand, ingredient suppliers provide an array of solutions

Melissa Kvidahl Reilly

March 19, 2019

Buckle up. The top trend driving innovation in the snack and bakery industries has no formal definition, isn't regulated, and is shifting all of the time. Yes, clean label demands are touching every facet of the food industry, from formulation to packaging and marketing, and everything in between.

Improved flexibility and sanitation in updated griddles and fryers

Easy cleaning and capabilities for different product sizes factor into new equipment requests

Ed Finkel

March 18, 2019

Quick changeovers, smaller products, sanitation needs, oil quality and temperature control are all top-of-mind for customers of griddle and fryer equipment used for key snack and bakery applications, including doughnuts and frozen breakfast products like waffles and pancakes, as well as fried snack items, like chips.

Traceability technologies streamline snack and bakery food safety and efficiency

Technology suppliers address traceability concerns while helping improve production efficiency.

Liz Parker Kuhn

March 12, 2019

In today's snack and bakery industry, clear-cut traceability is vital to success and longevity, especially when there is a recall and ingredients need to be tracked.

Snack mixes and nuts find growth in healthy snacking

Consumers search for trending ingredients in snack mixes and nuts

Liz Parker Kuhn

March 14, 2019

Trends in snack mixes and nuts are constantly changing, but many also remain the same, as consumers are constantly searching for better-for-you snacks and the next "big thing."

Globally inspired snack and bakery flavor trends

Global, bold, spicy and botanical flavors trend forward across snack and bakery

Joyce Friedberg

March 11, 2019

Taste remains a key driver in consumer food purchases. According to the 2018 IFIC "Food and Health Survey," taste was rated the No. 1 factor, with 81 percent of consumers stating taste impacts their decisions. Consumers still seek nostalgic, familiar flavors, but also flavors that appeal to their adventurous side.

Preparing for impending FSMA regulatory deadlines

Earl Arnold

March 15, 2019

Do you have your food defense plan in place? July 26, 2019 is the compliance deadline for the FDA's final rule on Mitigation Strategies to Protect Food Against International Adulteration under the Food Safety Modernization Act (FSMA).

The American Bakers Association highlights its 2019 regulatory priorities

Robb MacKie

March 12, 2019

Even though the year started in a partial government shutdown, the government relations team from the American Bakers Association (ABA) continued to push forward on several key regulatory initiatives.

The stories of our lives in the snack and bakery industry

Douglas J. Peckenpaugh

March 14, 2019

The snack and bakery industry is filled with wonderful stories. Writing about the origins, growth and scope of the amazing companies that grace our covers is absolutely one of the best aspects of my job.

Ingredient inspirations for artisan baking R&D

Jerome Davis

March 11, 2019

Artisan baking goes hand-in-hand with high-quality ingredients. And as more artisan baking emerges in the market, ancient grains and heirloom wheats can be important differentiators.

SNAXPO 2019 preview: Uncover the future of snacking

March 21, 2019

SNAXPO19, produced by SNAC International, will take place March 31 to April 2 at the Gaylord Palms Resort and Convention Center, in Orlando.

2019 Sanitary Design Workshop preview: Controlling allergens and pathogens

February 25, 2019

The 2019 Sanitary Design Workshop will take place on April 2–3 at the Embassy Suites Hotel in Chicago.

This webinar will examine variables factoring into nutritionally improved candy sales, including ingredients, label claims, and alternative sugars. Better-for-you options remain top of mind for consumers who are searching for indulgences, but in a healthier format.

Snack Food & Wholesale Bakery eMagazine

Cover Story