News and feature stories from Baking & Snack

Cap Ex remains right on target
Baking & Snack’s 19th Annual Capital Spending Survey predicts greater focus on strategic investments with heavy emphasis on new product introductions, increasing productivity and quick return on investment.
Expanding breakfast breads
How Ozery Bakery hopes to fill a gap in the breakfast eating occasion.
Explaining the five S’s
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How coffee drives breakfast decisions
Consumers' loyalty toward coffee brands is beginning to influence where they breakfast.
Keeping Breakfast in Balance
To reach consumers first thing in the morning, companies must juggle convenience, price and health.
Superfruits to the rescue
Crunch Fruit & Nut bars from thinkThin deliver protein and antioxidants without the sugar kick.
Simplifying line design
How to maximize efficiencies with personnel flow and ergonomics.
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Question everything with Lean Manufacturing
How Hostess Brands moves to operate more efficiently.
Considerations for site selection
How to choose where to grow with your business.
Cleaning up with ANSI
In 2012, the industry plans to take a big step with the update of the ANSI standard for the sanitary design of bakery equipment.
How to optimize baking and snack lines
Conveying the benefits of integration.
Providing a new green-fleet alternative
The Green for Free program offers another option for using electric commercial vehicles.
Save fuel, save money, save resources
How to use recovered oven heat throughout your bakery.
How safe are you?
Challenging facility and site security.
Mentoring in modern times
How technology advances in the industry and beyond affect mentoring relationships.
Taking the Heat
Bakeries find better ways to capture an oven’s waste heat and divert it to other systems to keep natural gas costs from going up in smoke.
How to manage a major bakery project
Defining the program manager's and project manager's roles.
Cloudy with a Chance of Health
Burgeoning consumer trends from 2011 will gain momentum in 2012, but the news isn’t all good for the industry.
Operations Executive of the Year: Frequent Flyer
Albert Koch, Kraft Foods, travels the globe spreading his passion for people, products, property, the planet and profit.
Frito’s plant nears net zero
PepsiCo's Frito-Lay division focuses on renewable energy and water recovery.
Gluten-free holds its ground
Awareness of gluten intolerance and its popularity as a weight loss aid continue to encourage demand for gluten-free products.
Leading the Way with Mentoring
How mentoring can make or break a person’s career in the baking industry.
New perspective for New Horizons
How one bakery approached the challenge of heat recovery.
SFA Commemorates 75 Years
Former Arkansas Gov. Mike Huckabee to deliver keynote address at SNAXPO 2012.