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Bread: The Great Unifier

Bread unites people across all cultures—place a big, crusty loaf just from the oven on the table, and watch as borders fade and happiness grows.
Vera Monica Caldaras, Contributing Editor
September 10, 2015

Bread, in its multiple shapes and flavors, is a universal concept representing good food, and bakers use the ancient tradition of breaking bread to introduce new and borrowed influences to today’s bread products.


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Ethnic Breads: A Marketing Manager’s Perspective

Rich’s Products introduced Our Specialty Flatbreads, a line of prepackaged flatbreads that retailers merchandise in the in-store bakery department
September 10, 2015

Prepared Foods talks with John Furey, senior marketing manager for Breads and Rolls, In-Store Bakery Division, Rich Products Corporation.


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Baker Maid Launches Love, Cookie

Small batch, artisanal cookies are developed by fourth generation New Orleans baker
September 4, 2015
Almond Toffee Crunch, Espresso Chocolate Chip, Midnight Almond, Chocolate Chip, Lemon Cooler, Butter Pecan Praline, Dark Chocolate Orange and Dark Chocolate Mint round out the offerings of delectable cookies that are so good, they can pass for homemade.
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Rich’s Introduces “Mini-Hybrid” Treats

New products focus on consumer preferences for mini desserts, hybrid desserts and natural/no-artificial-ingredient desserts
September 3, 2015
For those businesses trying to make sense of the current hodgepodge of trends in the dessert marketplace, Rich Products Corporation has created a lineup of “mini-hybrid” treats that possess many of the qualities consumers want most from their sweet goods.
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Corbion Caravan: Egg White Replacer

Corbion Caravan Introduces Function Plus 150W™ Egg White Replacer
August 31, 2015
As pricing for eggs and egg products continues to increase, the bakery industry is looking for ways to keep costs down while still producing the sweet baked goods consumers want. Function Plus 150W™, a new solution from Corbion Caravan, meets that need, allowing customers to replace 50% to 100% of egg whites in sweet baked goods.
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Hard Boiled Crisis

Avian flu led to a great fall in the egg industry, but scientists have been working to replicate the incredible, edible egg’s functional capabilities
Winston Boyd PhD
August 27, 2015
The image of migrating water fowl as a natural sign of the changing of the seasons. But sometimes, there’s more to the picture. This year, a form of avian flu spread by those gracefully migrating birds led to the deaths of millions of Midwestern turkeys and laying hens—and a subsequent shortage of eggs.
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Innophos: Ingredients for Life

Innophos Ingredients for Life portfolio includes a complete range of ingredients for leavening and fortification as well as other functional ingredients for grain-based applications
August 26, 2015
Our focus is on research and development of innovative new products and customer-tailored solutions designed to meet the ever-changing landscape of global regulations and consumer demands.
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Delavau: Deliver Calcium

Delavau calcium fortification technology makes more room for protein, fiber in applications
August 24, 2015
Now, it’s bringing its calcium expertise and patented Accent™ fortification technology to chocolate, compound coatings, and inclusions for bars, baked goods, snacks and confections.
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Food Industry News

Flowers Foods to Acquire Dave’s Killer Bread

Move recognizes growth in the organic bread category
August 13, 2015
Dave’s Killer Bread announced it has reached an agreement to be acquired by Flowers Foods, the nation’s second largest baking company. Pending regulatory approval and customary closing conditions, the transaction is expected to be completed early this fall.
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