Private equity firm acquires Boulangerie-Pâtisserie Dumas 06.11.2020 By Anna Wiber Transaction will support the bakery’s presence in the United States.Read More
Gluten-free sweet goods struggle with texture 06.10.2020 Cakes and cookies have unique challenges when gluten is removed.Read More
Alternative oils pose their own challenges 06.09.2020 By Charlotte Atchley Bakers using these fats and oils need to adjust to their functionality shortcomings.Read More
Fat's benefits driven by chemistry 06.03.2020 By Charlotte Atchley Nutrition and functionality are married in fats and oils. Read More
Michel et Augustin reworks classic pastry into bite-sized chips 05.27.2020 By Anna Wiber The bakery tapped into American snacking trends and French food culture to create Croissant Chips.Read More
Snacks pre- and post-COVID must focus on value, taste 05.19.2020 By Nico Roesler Trends show what was popular in 2019 will continue to see upward trajectory beyond the pandemic.Read More
A primer on coloring baked foods 05.13.2020 By Donna Berry Draw consumers in and let them know what to expect before they take the first bite.Read More
Alternative fats, oils bring more to the table than label-friendly benefits 05.05.2020 By Charlotte Atchley These specialty solutions have a wide range of functions.Read More
Kemper Foods finds big opportunities in on-the-go snacks 05.04.2020 By Dan Malovany Bakery transforms the nation’s favorite foods into mini baked snacks.Read More
The Bakery Cos. invests in croissant manufacturing 05.01.2020 By Dan Malovany The new 50,000-square-foot bakery in Nashville will allow the company to enter the highly coveted croissant category.Read More