Bakery
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La Brea Bakery Celebrates 30 Years

Restaurateur and chef, Nancy Silverton, returns to her roots and partners with the artisan bread company on special edition breads to mark the milestone
January 31, 2019
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La Brea Bakery first opened its doors on South La Brea Avenue in 1989. Within a few short months, lines formed around the block as customers hoped to get their hands on one of the bakery’s coveted baguettes.
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Ohly, Lallemand Deal

Ohly transfers Minnesota yeast plant to Lallemand with long-term supply agreement
January 18, 2019
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Ohly will continue to operate globally and within the US out of its Boyceville, Wis., facility, now being able to focus on Torula yeast extract based specialties and PRODRY® culinary powders. 
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BeReal Doughs Gluten-Free Edible Cookie Dough

Unique plant-based cookie company doubles down on flavor with three vegan dough recipes
December 21, 2018
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After months of baking and perfecting, the new festive gingerbread, satisfying oatmeal cranberry and sugar cookie doughs are now available in the same healthy patent-pending formulation that started it all.
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Brenntag: Vegan Pastries

Brenntag helps a bakery reformulate its gluten free pastry formula for vegan consumers
December 18, 2018
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The esteemed reputation of JP Pastry’s products had been built on a trusted recipe. However, that recipe included egg, which, being an animal product, is off the menu for vegans. 
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Sara Lee Frozen Bakery Bolsters Management Team

The new hires bring decades of food industry experience to help lead the company’s efforts to grow its iconic brands
December 18, 2018
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The new hires bring decades of food industry experience to help lead the company’s efforts to grow the iconic Sara Lee®, Van’s®, Chef Pierre® and Bistro Collection® brands following the purchase from Tyson earlier this year.
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Stratas Foods: Clean, Clear Labels

Stratas Foods’ Superb Select 1020 Shortening is made with non-PHO soybean oil for a substantial reduction in saturated fats and no hydrogenated fats on the label
December 13, 2018
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Stratas Foods’ approach to the market is to develop and commercialize products at the right time to meet customers’ anticipated needs and determine the difference between a passing fad and a stick-around trend that needs to be addressed.
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AAK: Shortening Flakes

AAK’s offers new flavors of shortening flakes to inspire sweet goods innovation
November 28, 2018
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The new flavor options also complement trends that are driving sales in the sweet baked good category. Juicy orange and creamy vanilla are the newest flavor concepts available to help inspire bakers on their development journey.
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AAK: Insights, Innovation

AAK hosts AAK Academy events to give customers hands-on learning, consumer insights in bakery and confectionery segments
November 14, 2018
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AAK, known around the world for its co-development process, regularly hosts AAK Academy™ learning events, providing opportunities for knowledge sharing to inspire forward-thinking innovation in new product development. 
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Q&A with Stacie Sopinka, US Foods

An innovation leader's views on cakes and desserts
November 8, 2018
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Prepared Foods talks culinary menu and dessert trends with Stacie Sopinka, senior vice president, innovation and quality, US Foods, a leading foodservice distributor based in Rosemont, Ill.


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