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Hudson Bread, North Bergen, N.J., is rather a paradox. Starting out in 1994 as a small, fully artisan bakery owned and operated by president/chief executive Mariusz (Mark) Kolodziej, Hudson Bread became a favored producer, as its scrumptious baguettes, boules, rolls, brioche, buns, Ciabattas, Pullman loaves and much more gave it plenty of momentum to grow and expand.

Timothy P. Cook joins Shick USA, Kansas City, Mo., as chief operating officer. Shick USA provides integrated solutions for ingredient automation to the baking and food industries.

Seventy-two percent of U.S. companies claim that sustainability influences their purchasing decisions and that it is an important factor when choosing service suppliers, says a survey by cloud computing firm Rackspace Hosting.

We’re at a point in the year when surging energy prices are putting the spotlight on conservation. Here’s a critical list from Rexel Holdings showing ways to boost energy efficiency.

We all know that little things can add up to big savings, and many of those little things are bakery basics in the plant. When was the last time you checked your compressed air system operating pressure or the flame on your oven burners? If you can’t remember, then it’s time to get back to the basics and keep tabs on things we might be taking for granted. A little preventative maintenance can go a long way.

Bakers and snack makers are well-acquainted with the saying, “Time is money.” A malfunctioning oven, depositor or conveyor system can result in production delays that negatively impact customers, as well as the bottom line.

It doesn’t feel like Snack Food & Wholesale Bakery is 100 years old, and that’s partly because we have changed names, formats, management, ownership and staffs several times throughout our long existence.

According to the website, ideafinder.com, we consume more than 4.3 billion lb. of snack food a year, which could be why snacks may soon end up becoming America’s favorite meal.

Breadmaker Bimbo Bakeries USA says it will expand distribution of Sara Lee bread products in the Northeast and Mid-Atlantic areas and reformulates top sellers.

A new partnership between Viachem and AkzoNobel includes sales and marketing for AkzoNobel’s Akucell line of carboxymethyl cellulose (CMC) food additives. The efforts target bakeries as well as other food and processed food manufacturers that use specialty ingredients and food additives in their products.