2020 April

April's Snack Food & Wholesale Bakery publication features our annual tortilla trends report: Tortilla product diversity drives increased sales; plus much more!

PeaTos brings better-for-you differentiation to classic snack formats

Douglas J. Peckenpaugh

April 16, 2020

When PeaTos cheese snacks hit the market in 2017, they immediately made waves. Now, three short years later, PeaTos are distributed from coast to coast, and its ardent fan base continues to see rapid growth.

Tortilla product diversity drives increased sales

April 14, 2020

The past several years have been kind to the tortilla market. Tortillas and tortilla chips are essentials across U.S. retail and foodservice sectors, with steady growth over the past several years.

Sanitation software evolves, becomes paperless

Sanitation frequency, protocols, allergens are top of mind for snack and bakery companies

Liz Parker Kuhn

April 17, 2020

Food industry software solutions are evolving to include sanitation protocols, as paperless solutions are increasingly desired. In addition, allergen concerns factor into operational considerations, and software can help keep track of those concerns, too.

Snack and bakery extrusion companies seek flexibility, better sanitation

Extruder customers want flexibility, sanitation, quick changeover

Ed Finkel

April 20, 2020

Flexibility, greater sanitation, gentle handling of ingredients, quicker changeovers, more precise weight control, and the ability to make products with healthier ingredients are top of mind features and benefits for snack and bakery customers of extrusion equipment and technology.

Advances in snack and bakery packaging safety

Research and product development are moving at a rapid pace

Neal Lorenzi

April 15, 2020

Manufacturers and researchers worldwide are striving to develop new ways to keep snack and bakery products safe and fresh over the course of their intended shelf life.

Sustainability and robotic innovations in warehouse equipment

The technology employed across warehouse operations has improved markedly over the past few years

Neal Lorenzi

April 13, 2020

Bakery and snack warehouse operations have little room for error when it comes to delivering fresh goods to market.

Chocolate offers range of sustainability options for consumers

Chocolate choices to meet every consumer’s needs

Joyce Friedberg

April 10, 2020

Everyone loves chocolate. In an April 2018 report, Mintel reports that 90 percent of adults reported purchasing some form of chocolate in a three-month period of time.

Hidden opportunities in sustainable snacks

Consumers search for sustainable, environmentally friendly foods

Maryellen Molyneaux

April 14, 2020

Mainstream consumers are steadily adopting stronger environmental and sustainable ideals, which is affecting how they make purchase decisions.

The fundamental chemistry of baking cookies

Rich McFeaters

April 15, 2020

One of the concepts often overlooked in the baking industry is that baking is really fundamental chemistry in action.

Snapshots from a pandemic

Douglas J. Peckenpaugh

April 13, 2020

Since identifying the novel coronavirus and COVID-19 in Wuhan, China in late December 2019 until press time for our April issue of SF&WB at the end of March, the virus is known to have infected over 750,000 people, tragically causing over 36,200 deaths.

Latin American snack inspirations

Michael Holleman

April 10, 2020

Food manufacturers naturally want to know which up-and-coming, on-trend flavors and ingredients will take the world by storm. No one has a crystal ball. But one thing we've always had is chefs and restaurants.