Bakery

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Wonder has introduced three new wheat breads.

Mrs. Fields Famous Brands and Interbake Foods LLC announced a long-term licensing partnership.

Infusions might be most often associated with ice cream and frozen desserts, but the concept is establishing a place for itself in other segments and categories. In incorporating these elements, manufacturers are discovering inclusions have a variety of selling points.

Dr. Schar USA opened its first gluten-free manufacturing facility in the U.S.

Canyon Bakehouse’s 100% gluten-free muffins are made with a blend of berries, seeds and grains. Each muffin contains 4g of protein and 2g of dietary fiber.

Udi’s Gluten Free Foods burst onto the natural foods scene a couple of years ago, with its gluten-free bread a particular highlight of several recent editions of Natural Products Expo West. But, this year saw the company branch into new options for gluten-free consumers.

Whether fueled by celebrity dieting efforts or genuine dietary need (or even both), the market for allergen-free products in the U.S. continues to grow, but the surge is by no means confined stateside.

Gluten-free bakery launches around the world have trended toward sweet territory, with certain products managing to make the treats sound some degree healthier than their mainstream counterparts.

Ticklebelly Desserts has introduced 27 new sweet treats at the International Dairy-Deli-Bakery Association Show.

Flowers Foods Inc., which makes Nature's Own bread, Tastykake treats and other baked goods, has agreed to buy Lepage Bakeries Inc.