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Innovations

News and feature stories from Baking & Snack

Paying for Premium Bread
As consumers raise their standards for this staple, bakers cash in on quality.
Larger than light
Bucking the trend for smaller diet buns, Aunt Millie's Bakeries' Hearth reduced-calorie hot dog and hamburger buns retain the full size of their regular counterparts.
Pretzels twist in a new way
US bakers welcome pretzel breads
Food Scientists Flock to Vegas for IFT
Exhibitors and attendees hope what happens at the IFT Annual Meeting and Expo doesn't stay at IFT … even in Las Vegas.
Shop the world market for baking
Bakers should make plans now to attend iba 2012, which kicks off for the first time ever with a 1-day iba Summit.
Good FAT improves production
The Factory Acceptance Test (FAT) can ensure smooth integration of new equipment into an operation.
How to build better customer relationships
Hostess Brands improves customer interactions with operational changes.
BCMA offers a peach of a show
The Biscuit & Cracker Manufacturers’ Association heads to Atlanta, GA, for its 87th annual Technical Conference.
Kraft remains king of cookies
Despite private label growth, national brands still dominate the category.
Indulging in Cookies
As consumers cut spending and calories, private label steps up to meet demand for more quality, affordable alternatives.
Wake up and smell the whole grains
Cookiehead Snacks reinvents the breakfast muffin with a healthier alternative loaded with grain.
Understanding your market
Former Hostess VP offers advice to target your marketing and social media strategy.
How to Make the Most of Your Product Marketing Strategy
Former Hostess VP offers advice to help you reach your customers.
Cookie consumption stays in the family
Parents tend to buy and consume more cookies than adults without children.
Cookies for the sweet tooth
Bud's Best Cookies satisfy the need for something sweet in the first bite
Optimizing conveyor performance
How pulley motors can improve bakery operations.
Packaging The Road to Recovery
Reducing the waste stream with better and more affordable, sustainable packaging materials.
How to make the most of new equipment
A disciplined approach to equipment purchase specification benefits all parties.
Getting ahead of the learning curve
The Biscuit & Cracker Manufacturers’ Association correspondence course helps crack the code of cookies and crackers.
Nebulous world of recycling
New labeling program strives to clear the confusion for consumers.
Canada Bread sets ambitious goals in 2012
Richard Lan, president and CEO of Canada Bread and COO of Maple Leaf Foods, offers an exclusive interview.
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.
How coffee drives breakfast decisions
Consumers' loyalty toward coffee brands is beginning to influence where they breakfast.
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.