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Articles by Charlotte Atchley

There’s a sweet spot for slicing and staling

05.31.2013

By Charlotte Atchley

For certain products, timing is everything.

Making clean cuts

05.31.2013

By Charlotte Atchley

Improved blades and other cutting-edge technologies make pristine end products and easier maintenance a breeze.

Showing the way of dried plums

05.31.2013

By Charlotte Atchley

Give products a healthy boost with this surprise ingredient.

Nutritionally responsible baked foods

05.31.2013

By Charlotte Atchley

Indulgent-snack producers find ways to improve the nutrition but maintain the taste of cookies, brownies and muffins.

Baking in the ‘big house’

05.27.2013

By Charlotte Atchley

Wholesale bakeries within prisons help inmates get real-world training, but bakers and suppliers but deal with extra security and tight budgets.

Symbols of quality

05.27.2013

By Charlotte Atchley

In a sea of labels, kosher sets the standard, while halal represents the new frontier.

Polarizing kosher labels

04.30.2013

By Charlotte Atchley

Many consumers think kosher is kosher, but not all kosher certifications are created equal.

New frontiers for making sweet goods

04.30.2013

By Charlotte Atchley

Equipment typically used for sweet goods finds itself in new applications.

Claiming the right shopper

03.31.2013

By Charlotte Atchley

Bakers stake a claim on packaging that will fit consumers’ attitudes about health and the economy.

Waves of grains

03.31.2013

By Charlotte Atchley

As the whole grain market matures, companies diversify their wholesale product portfolios with new grains or by entering different product segments.

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