Refrigerated dough category had “disappointing start” to holiday baking season, CEO says.

Sales and volume for the potato processor declined due to continued foodservice struggles.

Rotella’s Italian Bakery is now in cold storage, companion animal food and has a new bakery on the horizon. 

Continuous oil filtration and other technology maintains oil quality while reducing sanitation and maintenance costs.
 

Act Bar also donates one meal for every bar purchased.

Bakers interested in producing cannabis and hemp baked goods have to decide which is right for their products.

Exit of David Bratcher to be accompanied by new board chairman.

New lab serves as “hub for hands-on creativity and sensory exploration.”
 

Changes come for sugars and saturated fat.
 

Michael Smith is the company’s current COO and will replace outgoing CEO Thomas Werner in January.