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New Hostess Head

Hostess Brands LLC announced that food industry veteran William Toler has been named president and CEO.

May 25, 2014

Toler previously served as CEO of AdvancePierre Foods and president of Pinnacle.

Gluten-Free Formulations

After a roller coaster ride of peaks and dips, gluten-free foods have finally embedded themselves securely into the American mainstream.

David Feder , RDN Ofer Eliav, Contributing Editor

May 22, 2014

Gluten-free foods and beverages spent the better part of the past two decades moving up the trend track in fits and starts. Recently, however, the gluten-free category experienced a growth spurt of epic proportions.

Weston Completes Rubschlager Takeover

Weston Foods has completed the purchase of Rubschlager Baking Corp.

May 15, 2014

Paul and Joan Rubschlager will continue to be ambassadors of the Rubschlager brand and help transition the business to Weston Foods' ownership.

Tribeca Goes to Guenther

C.H. Guenther & Son Inc. has acquired Tribeca Oven Inc.

May 7, 2014

Financial terms of the transaction were not disclosed.

Hain Celestial Takes Rudi's

The Hain Celestial Group Inc. announced the acquisition of Rudi's Organic Bakery Inc.

April 29, 2014

In calendar year 2013, Rudi's generated approximately $60 million in net sales

New Ferrari CEO

A.G. Ferrari Foods hired a new CEO.

April 10, 2014

The company also is making other changes as it prepares to move into its recently acquired headquarters.

Manischewitz Sold

Manischewitz has been sold to Sankaty Advisors.

April 10, 2014

Terms of the deal were not disclosed.

Showcasing: Premium Bakery Foods

New Cheesecakes, Bundt Cakes

April 10, 2014

Dianne’s Fine Desserts, Newburyport, Mass., greets spring with two new cheesecakes: Vanilla Bean and Chocolate Espresso; and two new individual bundt cakes: Upside Down Pineapple and Lemon Cream.

Showcasing: Premium Bakery Foods

French Tartelettes

April 10, 2014

Vie de France Yamazaki, Vienna, Va., says its new individual Tartelette desserts bring a “touch of Paris” to a dessert plate and will prompt restaurant patrons to exclaim, “Delicieuse!”