Sustainability

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Americans love pizza. In foodservice, pizza accounts for $38.5 billion in sales. And at retail, frozen pizza takes in $4.5 billion, with refrigerated take-and-bake pizzas adding in another $359.4 million, per IRI, Chicago (52 weeks ending August 7, 2016). Over 40 million Americans eat pizza on any given day of the week.

Advances in fleet management are being driven by routing and scheduling software linked to in-cab vehicle tracking equipment that streamlines the delivery process. These advances can help cut costs and better monitor delivery of products in a market where on-time delivery is crucial.

In a not-so-distant past, consumers sat down to three regular meals a day and snacked only in between meals: Eating was a pretty traditional, predictable behavior.

Clif Bar & Company officially celebrated the opening of its $90 million Twin Falls (ID) bakery, a one-of-a-kind, sustainability-focused facility that intentionally uses biophilic design, a cutting-edge approach to design that connects people in buildings with nature and the well-being it provides.

The International Baking Industry Exposition and Snack Food & Wholesale Bakery have announced the companies qualifying for the prestigious B.E.S.T. in Baking Program.

Barry Callebaut has announced a new project with SAP on a groundbreaking data management tool. 

Tradition is the foundation that grounds much of the bakery industry’s continued success. We see this immutable fact across nearly every category, with leading companies selling billions of dollars of traditional baked goods that have long stood the test of time. These are core products beloved by millions of shoppers.

Quinn Snacks has made some bold moves in the popcorn category, including clean-label microwave popcorn and ‘farm-to-bag’ products.