Breads
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Trends, ingredients, products, packaging, equipment and formulation strategies for packaged, fresh, frozen, refrigerated and in-store bakery (ISB) breads, including bagels, buns, rolls, biscuits and loaf breads.

Topics

Bagels

Trends, ingredients, products, packaging, equipment and formulation strategies for packaged, fresh, frozen, refrigerated and in-store bakery (ISB) bagels.

Buns & Rolls

Trends, ingredients, products, packaging, equipment & formulation strategies for packaged, fresh, frozen, refrigerated &in-store bakery (ISB) buns and rolls, including refrigerated & frozen dough.

Loaf Breads

Trends, ingredients, products, packaging, equipment & formulation strategies for packaged, fresh, frozen, refrigerated & in-store bakery (ISB) loaf breads, including frozen dough.

ARTICLES

Little Northern Bakehouse Debuts Three New Gluten-Free Product Lines at Natural Products Expo East 2019

Little Northern Bakehouse gluten-free product lines

September 11, 2019
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Responding to consumer demand for more gluten-free and allergy-friendly options that taste great, Little Northern Bakehouse, a Canadian company in gluten-free and plant-based breads and bakery products, is launching three new product lines at the 2019 Natural Products Expo East (Booth #535). 


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IMAGE GALLERIES

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Hudson Bread

Passion underpins the dedication to invest the time and resources required to bake bread with Old World artisan flavor, appearance and texture. And strong business sense leads such bakers to capitalize on the technological tools available to help bring those truly artisan breads to a wide customer base. Such a merger of art and science is the way of life at Hudson Bread, based in North Bergen, NJ. For the full story, see “Hudson Bread grows its artisan bread business.”

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Rise Baking Company

Rise Baking Company is working to bring a handful of successful regional bakeries to a broader audience, including recent investment into its artisan bread process. For the full story, see “Rise Baking Company furthers its reach into the artisan bread market.”

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Chicago Specialty Bakers

Chicago Specialty Bakers got its start back in 1982 as a string of bagel shops and delis run by Felix Barats, offering bagels and custom-made sandwiches. Today, its business is purely wholesale, focusing on a wide variety of artisanal breads for airline, foodservice and grocery customers.

To read the complete feature on Chicago Specialty Bakers, see “Chicago Specialty Bakers brings Old World baked goods to life.”

EVENTS

Webinar

5/29/19 to 5/29/20
Contact: Vania

Top U.S. Bread Trends: Balancing Traditional and Clean Label R&D

ON DEMAND: The top trends in the U.S. retail and foodservice markets for products like breads, buns and rolls include segmentation into traditional and clean label products, and understanding your target consumer will do much to dictate R&D requirements. This webinar will include discussions of:

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