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Looks are deceiving at Gabby’s Bagels. The “small” artisan bakery may first appear unassuming, but it has plenty of big programs that keep it ahead of the competition and regulations.

A small but impressive operation with big plans, Gabby’s Bagels stays ahead of the curve by combining craftsmanship, quality ingredients and artisan techniques with more automation to produce big flavors and much sought-after breads and bagels.

IOI-Loders Croklaan welcomed its first bulk vessel shipment of RSPO-certified sustainable palm oil in New Orleans on Feb. 20.

This month’s round of new equipment offer efficiency, uniformity and full automation.

Larry Blagg, senior vice president of marketing for the California Raisin Marketing Board, nominates Craig Ponsford to The Bread Bakers Guild of America’s “Hall of Fame.”

Shearer’s Foods portrays “Shearer Perfection,” thanks to its new LEED Platinum-certified snack
manufacturing plant.

A strong foundation, a rich family culture, an array of better-for-you products and a laundry list of
achievements allow Shearer’s Foods to rise above the crowd and achieve ‘Shearer Perfection.’

The snack industry still has time to register or exhibit at SNAXPO 2011, March 20-23 at the JW
Marriott Grande Lakes in Orlando, Fla.

In the manufacturing of highly sustainable production lines, Rademaker is taking the phrase cradle-to-cradle to a higher level. Here are some ideas for producing products in a more ‘green,’ efficient and safe way.

Grain milling professionals can learn about the latest in food safety and hazard analysis critical control point (HACCP) programs specifically related to their industry at the International Grains Program workshop at Kansas State University, Manhattan, Kan., March 8-10, at the IGP conference center.