News and feature stories from Baking & Snack

Turning hospital food to healthcare cuisine
Food directors in the medical field pursue upscale options.

Better service for fleets
Companies improve customer service.

Tips for troubleshooting todays bakery part 1
The Long Co. provides practical advice on a host of manufacturing issues that bakers encounter daily.

Following the LEEDer
Detailed energy models are crucial to achieving LEED Platinum status.

How to maximize performance
Consider all variables when considering an energy efficiency project.

Optimizing the sustainable path
Schulze & Burch reduces costs and stays competitive with sustainability.

Crackers enter an alternate dimension
Consumers turn to crackers in place of less healthy snacks.

VitaPizza takes pizza from enemy to friend
With half the calories and 70% less fat than traditional pizzas of the same size, VitaPizza from Vitalicious was formulated to help dieters enjoy their favorite food.

Implementing a social strategy
When applied strategically, social media can become an integral element in continuous improvement.

Gluten free breaks out
Alternative grains provide healthful nutrition profiles to take gluten-free crackers beyond mere analogs of traditional products.

Cultivating a green way of life
Schulze & Burch builds sustainable practices into the new norm.

The key to project success
Why sharing your functional control philosophy is important.

Making green by going green
Bakers can discover cool ideas and hot ways to save energy and make their operations more sustainable.

Finding funding for future growth
New Horizons reaches out to local officials to discover millions of dollars in government grants and financial assistance.

Managing your talent
How to maintain one of the most valuable assets of your plant: your employees.

New Horizons gets help from their friends
How the community helped New Horizons invest in expansion.

Pretzelizing the freezer case
Pretzel bread trend trickles down from fine dining to the home.

Building a safer future
Companies anticipate future food safety regulations when designing and building today’s facilities.

Pretzels pair with sweet or savory
Flavor preferences for pretzels seem to vary based on their shape.

Perfect pretzel pairings
Bakers discover the ideal flavors to combine with soft pretzels in a range of shapes and sizes.

Smart Portion moves to top of the class
Muffin Tops from Uncle Wally's receive extra credit for probiotics.

Bakeries outsource engineering services
Specialization brings focus to constructing new lines and facilities.

How to achieve kosher certification
Addressing issues for food processing and project implementation.

Pack Expo sells out exhibit space
Attendees can check out the latest in packaging as well as processing systems Oct. 28-31.

How to enter the social media world
With smartphones, tablets and gadgets abounding, social media is quickly becoming king.