Cookies took a hit in the marketplace for several years but are now making a strong comeback. While some processes are "cookie-cutter" simple, others allow for unique and innovative end products that entice consumers.

showing 1-16 of 16 articles

Bakery improver enlists in the war against staling

- Bonding with other bakery ingredients, MicroGold sets up barriers to moisture migration and cuts oil absorption.

How to get ready for FSMA

- Food safety regulations are changing. Is your plant ready?

Makeovers to La Brea Otis Spunkmeyer boost Aryzta

- Food North America revenues increase 5.2% in first quarter.

Oak State Products invests in automation focuses on innovation

- With SKUs in nearly every store across the country, the Wenona, IL, co-manufacturer strategically manages its core competencies and keeps an eye on growth.

Cheryls invests in gluten-free community

- The cookie baker finds a way to meet the gluten-free need and give back to its community.
Sweet selections