Bakery

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Starr's products are sold to retail and foodservice customers across Canada and the United States and include a wide range of cake and dessert products such as Starr's signature coffee cakes, cheese cakes, loaf cakes, layer cakes, cupcakes, tarts, mousses and more.

Ozery Bakery, an artisanal baker best known for its Morning Rounds® Breakfast breads, launched pre-sliced Soft Ciabatta Thins.

AdvancePierre Foods, a supplier of value-added protein and sandwich solutions to foodservice, retail and convenience channels, announced that it will acquire the manufacturing assets of Better Bakery, LLC (“Better Bakery”), a Valencia, Calif.-based manufacturer of premium stuffed sandwiches.

General Mills’ Convenience & Foodservice Division has created Pillsbury Mini Bagels for K-12 school foodservice operators.

Ceamsa’s multi-functional citrus fiber helps processors address consumers’ two greatest areas of interest: healthier foods and clean labels.

TIC Gums has introduced a new stabilizer system for icing and glaze applications. Ticaloid DG 671® is designed to perform similarly to agar at a lower usage level. Meanwhile, it will provide cost-in-use savings and an answer to a shifting agar market.

Two new flavors joined the Sara Lee Desserts pound cake product line.

As the food and beverage industry looks for ways to take genetically modified organisms (GMOs) out of recipes and off labels, Corbion is adding another non-GMO product to its emulsifier portfolio.

Glanbia Nutritionals has nearly doubled the size of its customer-focused Collaboration Center in Twin Falls, Idaho, adding a new bakery lab and a culinary applications kitchen. The Glanbia Collaboration Center is a co-development and process optimization facility designed to accelerate successful product introductions for customers, from initial ideation to product completion.

Nagase America is pleased to announce the top Japanese 2015 food trends. Key factors behind the trends are anticipated changes in Japanese regulations as well as Japanese consumer interest in new food experiences and ethnic flavors.