Gluten-free

Consumers want more ‘free-from’ foods

April 10, 2014

Food processing and packaging firms are increasingly affected by consumer moves to avoid gluten, dairy, soy and other ingredients, according to Packaged Facts. They want more ‘free-from’ allergen-type foods.


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A Look at tortilla trends

April 4, 2014

The popularity of Hispanic cuisine, interest in better-for-you foods and mealtime versatility are just some of the reasons why consumers and foodservice operators are buying more tortillas. 


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Amy’s Kitchen to invest nearly $100 million in N.Y. manufacturing center

March 31, 2014

Amy’s Kitchen, Petaluma, Calif., expects to break ground, early next year, on a 500,000-sq.-ft. manufacturing facility in Goshen, N.Y.


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Market Trends

Thinking outside of the pizza box

February 12, 2014

To pizza and flatbread manufacturers, the secret to a great product goes way beyond the sauce. So what are the trends?


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Nature’s Bakery seeks to acquire Missouri bakery

February 11, 2014

Nevada-based Nature’s Bakery, a maker of fig bars, has made a $4.1 million bid to acquire Theodoro Baking Co. in Hazelwood, Mo.


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Gluten-free pizza is gaining

February 7, 2014

Gluten-free pizza now appears on 38% of menus offering gluten-free items. Pizza is the leading gluten-free dish, after salad, across all menus and all meal parts, according to Food Genius' research.


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Extruded snacks on the attack

January 10, 2014

Better-for-you options and innovative flavors have been a large part of the overall snack industry. Now, they’re making their way into the extruded snacks segment.


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Ingredient Briefs

December 10, 2013

Ingredient briefs from different suppliers. Check it out!


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Processing Technology

Filling a niche

November 11, 2013

Bakers who are considering adding bars, cakes, muffins and other niche products to their offerings will find that, in many cases, the equipment they need already exists.


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Insider Perspective

A look at FDA’s final ruling on gluten-free food labeling

November 11, 2013

The long-awaited final rule by the Food and Drug Administration (FDA) on gluten-free labeling was published in the Federal Register on Aug. 5. This voluntary rule became effective on Sept. 4, with the compliance date set for Aug. 5, 2014. 


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Angelic Bakehouse

Our March issue highlights Angelic Bakehouse, Cudahy, WI.

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Snack Food & Wholesale Bakery Magazine

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2014 April

Come check out the latest edition of Snack Food & Wholesale Bakery! This month's edition features a special look into the family-owned Ballreich Bros. manufacturer in Tiffin, Ohio.

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Organic Production and Food Quality: A Down to Earth Analysis

Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings.  The title is a 'must-have' for everyone working within the food industry.

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