In 1989, when La Brea Bakery opened its doors, it introduced Los Angeles to the sublime beauty of artisan bread. Fast-forward to 2016, and La Brea Bakery has grown into the largest baker of nationally distributed artisan breads in the U.S.—breads that still retain their original artisan allure.
If it seems like everywhere you turn, you are hearing more about grains—whole, ancient or sprouted—you are paying attention. You’re also witnessing a major food trend.
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.
When it comes to packaging materials, one of the biggest consumer demands cited by bakers and snack producers is the need for extended shelf life—packaging that makes food last longer on the store shelf and in the refrigerator.
Frozen foods and snacks are meeting no shortage of challenges in the marketplace according to the “Frozen Foods in the U.S.: Hot Meals, Sides, and Snacks” report from Packaged Facts.
Companies have been releasing a wide range of new ovens and proofers suited to snack and bakery operations, and the diversity is sure to cultivate a strong level of appeal across the board. This new range of equipment focuses on ease of use, technical improvements, better sanitary design and new levels of efficiency.
Although Pocky is well known in Japan, it’s just now transitioning to the U.S. snack market. Savvy American consumers may already be familiar with the brand, but previously, one would have had to gone to a specialty market (such as an Asian grocery store) to find it on the shelves.
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.
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