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The frozen baked goods segment shifts into high gear with the creation of more single-serving product lines, healthier ingredients and upscale flavors.

Despite competition from a variety of sources, frozen pizza manufacturers see themselves giving rivals a run for consumers’ money.

Holding the lead in the sweet snack race, cookies, like other bakery categories, are undergoing a healthy transformation that incorporates natural ingredients, super foods and clean labels.

The bar race is full of bakeries making gluten-free, high-fiber options in a variety of flavors to fuel consumers’ day-to-day lives.

Just as auto racing has followers around the world, tortillas are getting the green light from consumers of all ethnicities for their versatility, convenience, healthy ingredients and gluten-free options.

Some sweet goods and snack-cake manufacturers are zooming by their competitors by consistently delivering products that meet consumer demand

Bagels, muffins and pies are three baked goods categories not usually known for having healthy attributes.

Bakery products are evolving all the time in today’s market. To win the race, they mix healthful and tasty ingredients with a scoop of distinction.

It’s been a slippery road this year. Impacted by a widespread drought, fluctuating commodity prices and a still-weak economy, bakers have been hit with some tough circumstances.

Flexible and ready to address many customer needs, the staff at Eli’s Cheesecake’s 62,000-sq.-ft. production facility in Chicago outputs more than 15,000 units a day on eight production lines.