2004 Intermediate Wholesale Baker of the Year
King’s Hawaiian’s new bakery provides much-needed capacity to expand distribution nationwide and further penetrate alternate channels. Additionally, the new bakery will produce a bevy of new products to complement its signature Hawaiian baked goods. Overall, the new plant simply represents one of King’s Hawaiian’s many crowning achievements

Come and visit the King’s new castle. King’s Hawaiian’s new plant in Torrance, Calif., is so automated it can produce up to four times more product than its two previous plants combined and with greater consistency, efficiency and flexibility.

Simultaneously bringing service and innovation to the bread market isn’t easy, but Colorado-based Gerard’s French Bakery has managed to do just that over the years, and what was once a small business is now riding a Rocky Mountain High.

That idiot Dan Malovany is in the bleepin’ doghouse again. Find out what the lunkhead did now, and how you can bail him out.

In a historic vote, the American Bakers Association’s board of directors unanimously decided to create a separate not-for-profit organization to aggressively promote and improve consumers’ perceptions of grain-based foods.

While low-carb diets and the obesity issue may be sour notes for some, indulgence has been a greatest hit with both consumers and producers of sweet goods. Find out what’s happening in this category. It will be music to your ears.

Okay, don’t delay. Do it today. Register now for the International Baking Industry Exposition, which runs from August 15-18 in Las Vegas. Simply visit www.snackandbakery.com and click onto the IBIE icon to find why the show will be better than ever.

Why soy-based products are fast becoming the ingredients of choice for bakers and snack food producers alike.

Tempting Taco, Low-Carb Sweetener and more...