Breads - Articles - Page 47 | Snack Food & Wholesale Bakery

Exclusive Q&A: One year after Hurricane Maria—an update from Pan Pepín

August 9, 2018

Mario Somoza, president and CEO of Pan Pepín, provides some perspective on the ongoing situation in Puerto Rico one year after Hurricanes Irma and Maria.

St Pierre brioche popovers

August 8, 2018

As the fastest-growing European bakery brand in the USA, St Pierre offers a variety of on-trend products like brioche, croissants and pain au chocolat, Belgian sugar waffles and lace-thin filled crepes.

ADM specialty tapioca starches

August 7, 2018

Archer Daniels Midland Company has introduced a new line of specialty tapioca starches and tapioca maltodextrin ingredients in partnership with Vedan International.

Boulart Everything Bun

July 20, 2018

Boulart’s Everything Bun is inspired by the popular bagel flavor but has been redesigned as a ciabatta bun.

State of the Industry 2018: Building a diversified buns and rolls portfolio

Bakers of buns and rolls can find new avenues for market penetration through cultivation of a strategically diverse product portfolio.

Douglas J. Peckenpaugh

June 21, 2018

While the core market for buns and rolls across retail and foodservice remains steadily anchored in tradition, specialized niches continue to grow, building incremental category interest, and revenue.

State of the Industry 2018: Innovation strategies for new bread product success

Bakers continue to build interest with innovative breads—and they have myriad resources at hand to fuel the next generation of successful products.

Douglas J. Peckenpaugh

June 20, 2018

At first glance, it might not seem that the bread aisle has changed all that much of late. Many of the same traditional products are performing as expected. But look closer, and you'll see sliced bread products that look remarkably like their artisan cousins. Dig deeper, and clearly organic is starting to surface with more regularity.

King's Hawaiian rolls

June 5, 2018

King’s Hawaiian has updated its brand identity.

Case study: Major restaurant chain speeds delivery of its breads with new automated stretch wrapping of trays

May 21, 2018

From its Midwest regional bread preparation facility near O’Hare Airport in Chicago, a large national restaurant chain trucks unbaked loaves of bread to its many restaurants.

Harry and David The Royal Touch blackberry crumble

Harry & David's The Royal Touch desserts and sweet breads

May 16, 2018

Just in time for the Royal Wedding, Harry & David has entered into an exclusive licensing agreement with The Royal Touch to create a new collection of gourmet baked goods from Carolyn Robb, former personal chef to the British Royal Family.

Better-for-you, Ayurvedic bread from Surya Spa

Douglas J. Peckenpaugh

May 4, 2018

Surya Spa bakes breads that feature healthy ingredients like fruit and nuts, and also some ingredients more akin to Ayurveda than the bakery industry.