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Onsite at the PACK EXPO International show in October, research firm Mintel will deliver access to valuable market research and innovative package designs from around the world.
American Bakers Association (ABA) president and CEO Robb MacKie expresses disappointment that the Senate voted against reforming the current U.S. sugar program ‘instead of passing a measure that could have saved bakers and consumers more than $3.5 billion a year in higher sugar costs.’
Hillshire Brands’ CEO Sean Connolly views the meat snack market as having great potential as an emerging opportunity, filled with exciting sales possibilities for the newly independent company.
Blue Diamond Almonds’ ingredients business is transitioning its name from Industrial Products to Blue Diamond Almonds Global Ingredients Division. It’s the largest division within Blue Diamond Growers, which is expecting revenues this year to approach $1 billion.
To celebrate Oreo’s 100th birthday, Dunkin’ Donuts and Baskin-Robbins are launching an array of sweet Oreo-inspired treats including specialty donuts and cookie cakes.
Children’s nutrition, food safety, cleaner labels and affordable ingredients that will enable food manufacturers to create flavorful products with less sugar, sodium and no gluten or genetically modified organisms (GMOs) were just some of the food issues addressed at the 2012 Institute of Food Technologists (IFT) Annual Meeting & Food Expo, June 25-28, at the Las Vegas Convention Center in Las Vegas.
PACK EXPO International 2012—Oct. 28-31 at McCormick Place in Chicago—will feature The Brand Zone, an area dedicated to the latest material and container innovations.
Rudolph Foods Co. Inc., Lima, Ohio, a manufacturer of pork rinds and private- and branded-label snack products, has expanded into the restaurant segment. Rudolph Foods is bringing pellets and pork rinds to casual dining, quick-service and upscale restaurants, as well as food trucks, across the nation. The company’s pork rinds will make their debut in restaurants in summer 2012.
The global ingredients supplier is opening a new state-of-the-art 110,000-sq.-ft. center in suburban Chicago designed to facilitate customer collaboration and accelerate innovation in specialty food ingredients.
The American Bakers Association, Washington, D.C., welcomes Maureen Linder, Pepperidge Farm; Erin Sharp, The Kroger Co., John C. Campbell II, Chattanooga Bakery; and Dave Murphy, Mother Murphy's Laboratories, as new members of its board of directors. The new members will join the board on June 14.
The Food Safety Summit offers the opportunity to attend and participate in these selected sessions remotely by registering and joining in LIVE from your computer.
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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Written by Snack Food & Wholesale Bakery editors, our Operations Weekly weekly enewsletter provides bakers and snack food manufacturers with up-to-the-minute news, ideas and industry trends.