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Cable TV network TLC is searching for competitors for the fourth season of its hits series Next Great Baker, hosted by Buddy “Cake Boss” Valastro.
Slated to begin operation in July 2014, the Springdale, Ark., facility will produce frozen cookie dough.
Nestle USA plans to completely relocate its Northbrook, Ill.-based Nestle Pizza Division to Solon, Ohio, by mid-2014. The company’s pizza brands include DIGIORNO, California Pizza Kitchen, Tombstone and Jack’s.
Products from breadsticks to cookies to belVita will contain less fat, but sugar levels will likely remain the same.
Private equity firm Wind Point Partners is said to be exploring a sale of Hearthside Food Solutions LLC, the largest food contract manufacturer and largest privately held bakery in the U.S.
Pepsi, Coca-Cola and Nestle are a few of the companies that contributed to an effort opposing a food-labeling initiative in Washington state, according to documents recently made public.
Preliminary counts show that the 2013 Tortilla Industry Association (TIA) Technical Seminar attendance figures surpass those of the 2010 event.
Attendees can now take advantage of additional savings and discounted registration packages for the 2014 Food Safety Summit, to be held April 8-10 in Baltimore.
Canada Bread, owned by Maple Leaf Foods Inc., establishes a special committee in connection with the potential sale of the company’s 90% interest in the baked goods manufacturer.
Key baking leaders discuss the value of participating in the American Bakers Association (ABA), finding great talent, what it takes to be a successful leader, challenges and much more at the ABA Executive Leadership Development Committee (ELDC) forum during the International Baking Industry Exposition (IBIE) 2013.
February’s story visit was with John B. Sanfilippo & Son at its massive corporate headquarters in Elgin, Ill. We viewed the processing of nuts and snacks on what comprises 85 production lines.
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.