Bakery
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SQF Certification for Ticklebelly

Steven Roberts Original Desserts and Ticklebelly Desserts announced its Pembroke, N.C., bakery has earned SQF Level 3 Certification.

February 26, 2014

SQF Level 3 is the most stringent and highest level certification awarded by SQFI.

Coffee-flavored Doughnuts

Krispy Kreme has introduced two new doughnuts that combine two breakfast favorites.

February 25, 2014

The Mocha Kreme doughnut and Caramel Coffee Kreme doughnut are now available.

Sweet on Sweets

Americans’ love of sweets has propelled dollar sales of packaged sweet baked snacks and desserts.

February 24, 2014

Facts projects retail sales in the market will exceed $14 billion in 2017.

The U.S. is a nation of breakfast choices, from grab-and-go, pop-in-the-toaster strudels to full-on Sunday brunch French toast with bacon and hash browns. Whatever the choice, it will likely include a baked bread or pastry.

David Feder , RDN Dean Lavornia, CEPC, Contributing Editor

February 17, 2014

Even simple and healthful yogurt and fruit breakfasts typically include a bakery item, such as a toasted bagel or muffin top.

Clean Label Breads

Optimized blends of enzymes and ascorbic acid can replace chemical dough conditioners to deliver high-quality bread products with a simplified ingredient statement.

February 17, 2014

While there is no actual definition for “clean label,” clean label products generally give consumers an easy-to-understand ingredient statement that does not bring questions on what is included in a food.

Yearning for Yeast

Baker's yeast dominated the yeast market globally.

February 17, 2014

According to the report, the yeast market has been experiencing a positive growth for decades due to its increased application in food, feed, and other industrial sectors.