Tapping into the rapidly expanding in-store bakery category, Hostess Brands has completed its acquisition of Superior Cake Products, Inc., a Massachusetts-based in-store bakery company. This is the company’s first acquisition since the Hostess brand returned to the market under new ownership in 2013.

Corbion, a North American market leader in emulsifiers for bread, is expanding its Dolton, Ill., facility, so that the company can also produce propylene glycol monoesters, (PGME) emulsifiers used in sweet goods, bakery mixes and other applications.

Bay State Milling has expanded gluten-free capabilities at its Bolingbrook, Ill., facility to build on the synergy of the company’s supply chain relationships with its custom development expertise.

The Bread Bowl shells are currently available in four varieties.

Like the rest of BFree’s products, the new pita offering is free from gluten, wheat, dairy, eggs, nuts and soy, making it safe for people with food allergies and other dietary restrictions.

Using starches, vegetable waxes and emulsions, Cargill scientists have created fat systems that lower saturated fat by as much as 40% in shortenings, without compromising finished product attributes. Cargill researchers recently presented the three novel approaches to reducing saturated fat in bakery applications during the American Oil Chemists Society (AOCS) annual meeting.

La Brea Bakery announced La Brea Bakery Reserve: a line of artisan breads made from single origin heirloom grains.

Each variety is specially baked to have a grainy texture with visible seeds and grains inside and out.

The United States Food & Drug Administration has determined that partially hydrogenated oils, which contain trans fats, are not “generally recognized as safe” and have set a three-year limit for their removal from all processed foods effective from June 16 2015.