While researching the history of Pepperidge Farm, Mark Sarvary discovered that the core business values of its founder, Margaret Rudkin, are consistent with his own. Moreover, he realizes that the cultural values of the company’s past still provide the driving force for success today and in the future.
BAKERY PLANT FEATURE
- Naturally Pepperidge
Pepperidge Farm’s new $72 million bakery in Bloomfield, Conn., not only provided much-needed capacity to its core market in the Northeast, but it also improved the consistency and shelf life of its bakery products.
BUSINESS & MARKETING
- Five-for-one Sale
In a shameless effort to boost readership, Dan Malovany is offering five columns for the price of one. That’s an offer even his local supermarket can’t match. Well, at least at this time.
- Defying the Odds
Despite all of the whining about the low-carb craze, some bakers have reported results that are surprisingly upbeat. Find out who’s doing well in this tough industry climate. And, read about all the news that’s fit to print.
Zeroing in on 'Zaaa
With new regulations and new opportunities, frozen pizza is ready to renovate the freezer
THE SFA SECTION
Case with new and innovative products.
SNAXPO 2004 PREVIEW
- Making Snacks Global at SNAXPO 2004
- When It Rains It Pours
-SNAXPO 2004 Floor Plan
UP & DOWN THE STREET
- Do Low-carb Lifestyles Spell the End of Snacking?
TECHNOLOGY & DEVELOPMENT
- Improved Flavor — At a Price
Research and development of the new enzymes that have a powerful impact on the baking industry, but how much is cost a factor?
- Ingredient Spotlight
- Accurate Portions with Reiser Vemag
- Advertisers’ Index
- Special Report
In our annual Power of Association report, find out why you should join such organizations as the American Bakers Association, the American Society of Baking, the Baking Industry Sanitation Standards Committee (BISSC), and BEMA, the baking industry suppliers association. These groups will tell you about all of the hot issues on the burner, and how they are putting up the good fight to stand up for the baking industry. Please take a few moments and feel the “power of association” in your life.
Table of Contents
February 1, 2004