News and feature stories from Baking & Snack

Finding global green solutions
Kraft Foods’ biscuit team collaborated across the Atlantic for sustainable solutions.
Marines and mentors
Michael Elenz brings Marine Corps philosophies to Schwebel Baking Co. and the baking industry as a whole.
Michael Elenz gives back to the industry
Sharing passion for education through the American Society of Baking.
Roman Meal returns to rustic roots
The company’s latest bread offering combines rustic Italian flavor with whole grain nutrition.
Waste not, improve all
Putting excess heat back into the production reduces waste and cuts cost.
Tips for troubleshooting today’s bakery, part 2
The Long Co. provides practical advice on a host of manufacturing issues that bakers encounter daily.
Bakery fosters entrepreneurial spirit
Changing company-owned DSD routes to independent distributorships creates a ‘surge of energy’ at Amoroso’s Baking Co.
Better service for fleets
Companies improve customer service.
Cake Boss debuts at supermarkets
Dawn Food Products’ latest offering brings big personality from ‘Cake Boss’ star Buddy Valastro to store shelves.
How to adapt to special needs in food service
Niche bakeries help hospitals, schools and prisons meet allergen and special diet needs.
Institutions adapt to allergies, special diets
Hospitals, prisons and schools have to accommodate allergies and special diets with institutional obstacles.
Managing and replacing fleet vehicles
Bakeries rely on walk-in vans for servicing daily DSD routes.
Turning hospital food to healthcare cuisine
Food directors in the medical field pursue upscale options.
Tips for troubleshooting today’s bakery, part 1
The Long Co. provides practical advice on a host of manufacturing issues that bakers encounter daily.
Following the LEED-er
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.
Gluten-free breaks out
Alternative grains provide healthful nutrition profiles to take gluten-free crackers beyond mere analogs of traditional products.
Implementing a social strategy
When applied strategically, social media can become an integral element in continuous improvement.
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.
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.
Bakeries outsource engineering services
Specialization brings focus to constructing new lines and facilities.