Offering decadent products that are the choice of the stars, Galaxy Desserts blasted off to success at its startup in 1998. Hitchhike along with SF&WB and find out how the founders of this young company recently guided it successfully into a new era and a new, 52,000-sq.-ft. facility.

When opportunities knock, Kraft Pizza Co. is quick to respond, hoping to earn for itself a major slice of the pizza industry. See how Kraft keeps itself at the top of its game, ready to pounce on the next pizza-making trends.

The “Dark Side” is growing in popularity — dark chocolate that is. But unlike following the mythical, movie-world Dark Side, joining the “Dark Side” of chocolate has very healthy benefits.

Automation of ingredient-handling processes is more economical and more efficient today, but that automation must batch ingredients accurately and consistently, or downtime increases.

Added versatility and faster output are key goals for equipment manufacturers when developing new technology for the pizza-manufacturing world.

In a column that might make Clint Eastwood proud, Dan Malovany speaks the truth about the latest “good,” “bad” and “ugly” news hitting the industry.

Get the inside scoop on a groundbreaking meeting between nearly a dozen bakery and snack food organizations.

Learn from the IDDBA and managing editor Andy Hanacek about the untapped potential of the Hispanic-consumer group.

Bread is back, baby! Well, at least it’s on the rebound now that whole grains, specialty breads and variety breads are the talk of the town.