Articles by Liz Parker Kuhn

With 15 years of operation, the concept currently has 75 locations open or in development throughout the nation.

The $47 million expansion at Lowell headquarters will enable the family-owned company to produce 2.5 million pounds of flour per day.
 

While red velvet might be better known as a cake flavor, Otis Spunkmeyer is aiming to bring it back to the top of the trends list with a new Red Velvet Cookie, available exclusively for ISB.

Spring Fruity Pebbles features the fruity taste consumers know in new springtime pink, green, yellow, and blue flakes.

The commercial partnership will provide food manufacturers with nut spreads produced with no nut or dairy allergens used in the recipe formulation.

This free webinar will explore confectionery examples that are reducing fossil fuel consumption and energy costs, as well as how to improve production processes.

The BLOKS Sours were released April 1, and includes one caffeinated and one non-caffeinated flavor.

Seven Sundays continues to grow retail distribution with real cocoa sunflower cereal.

The new flavor is available for a limited time starting this spring at retailers nationwide for an SRP of $5.29.