The company expects to use the net proceeds from the transaction to pursue a range of potential strategic options.

The soft, subtly sweet brioche and creamy filling are a contrast for a snack any time of day.

Growing worries about the health effects of sugar and carbohydrates are pushing bakery food companies in new directions.

Among many processors addressing this need is General Mills Foodservice. The past 12 months have seen this Minneapolis-based company launch a range of Pillsbury frozen baked goods that can be baked fresh on site to give restaurants, retail bakeries and foodservice operations added versatility and creativity.

Flavorchem Corporation released a “Home Baking Trends” report that reveals the top-selling baking extracts in North America.

With only 10 slices per bag, Simply Small fights food waste by meeting the needs of single-person households by providing them with just the bread they need.

The Spregg® line of products help retain moisture of baked goods throughout frozen, refrigerated and ambient shelf life. They also improve dough handling, product consistency and reduce brittleness and breakage in many cases.  

An interview with Judy Lindsey, Research & Development Director at Sara Lee Frozen Bakery

Hydrocolloids belong to a heterogeneous group of long-chain polymers (polysaccharides and proteins) characterized by their property of forming viscous dispersions and/or gels when combined with water.

To demonstrate the oil’s versatile and value-added attributes, QUALISOY hosted celebrity chef and food buttercream sculpture artist Becky Wortman for a special customer event at New Orleans’ Calcasieu restaurant.