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Beyond Meat enters pea protein agreement with Roquette

01.15.2020

By Keith Nunes

The multi-year agreement will allow the company to add scale.

Byrd’s purchases Selma’s Cookies

01.15.2020

By Josh Sosland

Acquired business serves major theme parks in Florida, California.

Europain 2020 highlights trends and techniques driving the baking industry

01.14.2020

By Nico Roesler

Ancient grains and organic ingredients were spotlighted throughout the trade show.

Cheerios, Hershey bar and Chick-fil-A meal

Cheerios scores high in survey of trusted brands

01.14.2020

By Sam Danley

Report finds consumers trust food brands more than other industries.

G.M.A. officially becomes Consumer Brands Association

01.14.2020

By Keith Nunes

Freeman and Harmening to serve in key posts.

Kind Dark Chocolate Nuts & Sea Salt bars

Kind says bars have fewer calories, cites nut research

01.14.2020

By Jeff Gelski

The bars will see a reduction of 10 to 30 calories on product labels.

Post-TreeHouse R.-T.-E. cereal merger called off

01.14.2020

By Eric Schroeder

Process underway to remarket the business, TreeHouse says.

Whole Foods Market Gluten-Free Bakehouse products

Whole Foods to shutter gluten-free baking plant

01.14.2020

By Eric Schroeder

Facility supplied gluten-free baked foods to the retailer’s southern region stores.

Apollonia Poilâne, Daniel Leader of Bread Alone

How to sync sourdough production with today’s technology and trends

01.13.2020

By Nico Roesler

Machinery makes it possible for any bakery to start their own sourdough product.

Kurt Wissehr, former baking executive with Freihofer and Stroehmann, dies at 72

01.13.2020

By Eric Schroeder

Also led Castleberry Foods and was executive v.p. at Stroehmann Bakeries.

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News
RSS

Beyond Meat enters pea protein agreement with Roquette

Byrd’s purchases Selma’s Cookies

Europain 2020 highlights trends and techniques driving the baking industry

Cheerios scores high in survey of trusted brands

G.M.A. officially becomes Consumer Brands Association

Kind says bars have fewer calories, cites nut research

Post-TreeHouse R.-T.-E. cereal merger called off

Whole Foods to shutter gluten-free baking plant

How to sync sourdough production with today’s technology and trends

Kurt Wissehr, former baking executive with Freihofer and Stroehmann, dies at 72

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