Part of strategic priorities that are paying off.
 

Share of total flour production falls to 4.2%.

CEO points to margin gains from price increases in the second quarter.
 

Private label sandwich bread sales have increased, a reversal of the past several years.

MGP Ingredient’s Rachel Mitacek shares how bakers can best incorporate plant proteins into their products.

Automation may help bakeries reach new efficiencies, but it’s the relationships between supplier and baker that ensure a new production line really hums. 

Net sales fell 16% in the quarter.

Will add 35,000 square feet to current manufacturing space.

Updates and new products surge in breakfast market. 

Peter Sonenstein shares how the company has adapted to its own growth to maintain the quality of its products.