Gluten-free

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Bread is the largest category in the baking industry, and as such, faces continual challenges related to incremental growth. While legacy brands continue to perform well, the fresh bread, bagel and English muffin categories remained largely flat to slightly down over the past year.

A slice of ZEST Vanilla Hazelnut Coffee Cake is 2.9 ounces (whole cakes are 14 oz).

Five ounces of chocolate cookies finished with a blush of fragrant ginger. Joining ZEST’s Lemon Coconut Cookies and Shortbread Sandies, these delicious treats feature organic cocoa and ginger crystals baked with 75 percent California Almonds.

Vibrating fluid bed dryers and coolers from The Witte Co. enable food manufacturers to process gluten-free flours on the same processing lines used for processing wheat, rye, barley, oats and other glutenous products without risk of cross-contamination.

Gluten-free has hit its apparent peak across snack and bakery, and now a new level of innovation is starting to take hold.

Snack Food & Wholesale Bakery is proud to announce that it has named Enjoy Life Foods its 2017 “Bakery of the Year.” 

Papa John’s International continues to reinforce its commitment to BETTER INGREDIENTS. BETTER PIZZA. and providing consumers with quality menu options and “clean” ingredients by introducing another new pilot—Gluten-Free Crust made with Ancient Grains.

Todd Southerland, senior vice president and food & agribusiness industry manager at SunTrust Bank looks at strategies smaller food companies are using to capture more of the market.

Snyder's of Hanover recently released Wholey Cheese! gluten-free crackers.