Udi’s Foods takes on new name 04.10.2014 By Eric Schroeder Colorado company now known as Baron Group.Read More
‘Organic’ down, ‘gluten-free’ up on menus 04.10.2014 By Monica Watrous Restaurant operators are using a wider variety of claims to describe how food is prepared and from where it was sourced.Read More
General Mills’ baking unit ‘on trend’ with consumers 03.20.2014 By Eric Schroeder Company says it is meeting the needs of boomers, millennials and Hispanics.Read More
Slideshow: New products from General Mills, Boulder Brands, Clif Bar debut at Expo West 03.14.2014 By Monica Watrous Gluten-free, non-G.M.O. and stevia among top trends; Thai and honey flavors heating up.Read More
Trend or fad? 03.14.2014 By Keith Nunes A panel of speakers at the Research Chefs Association's annual meeting share their opinions of gluten free, millennials and more.Read More
McDonald’s: Specialty markets ‘not a top priority’ 03.12.2014 By Eric Schroeder Company instead focused on strengthening its core business.Read More
Test, then test again, when automating gluten-free doughs 03.11.2014 By Laurie Gorton Equipment experts explain factors that figure into the success or failure of making gluten-free baked foods.Read More
Gluten-free baking not in Pinnacle plans 03.07.2014 By Eric Schroeder Company's stance in stark contrast to that of General Mills and Betty Crocker brand.Read More
Connecticut gluten-free baker gets funds for facility 03.06.2014 By Eric Schroeder Bakery on Main to build 111,000-square-foot plant.Read More
Special report: Going gluten-free 03.05.2014 By Donna Berry Consumer demand has spurred the development of ingredient technologies to grow the market.Read More