April 1, 2008
Articles
Sustainability reaches the packaging sector
Having just attended the American Bakers Association (ABA) convention in Arizona, I recall remarks given by Brad Graham, senior executive vice president,...
Business Briefs
The American Bakers Association (ABA) was joined last month by several industry organizations in Washington, D.C. for aBand of Bakers and Allied Forces...
Chocolate Academy to open in Chicago
Barry Callebaut, headquartered in Zurich, Switzerland, will open its first U.S. Chocolate Academy in Chicago this September. The academy will offer a...
Maurice Lenell Cooky Co. retains Equity Partners Inc.
Maurice Lennell Cooky Co., Norridge, Ill., retained Equity Partners Inc. to find a buyer for its specialty bakery business. A combination of the pending...
People
Ladd Seaberg, MGP Ingredients, Atchison, Kan., retired as C.E.O., but will continue as chairman of the board of directors. President Tim Newkirk will...
New products
King's Hawaiian, Torrance, Calif., introduced Snacker Rolls. The four-pack of 2-in. by 4-in., pre-sliced mini sub-style sandwich rolls are available in...
Cookies up the competition
From healthful ingredients and new sizes to marketing campaigns and innovative packaging, cookie companies are embracing trends and finding new ways to compete....
Tasty Baking Co. rebuilds its foundation
TastyKake® snack cakes have been produced in the company’s six-story bakery for the past 86 years, but will soon be made in a new state-of-the-art facility. Learn how Charles Pizzi and his team are taking this Philadelphia icon into the 21st century....
Formulating without trans fats
Bakers have been particularly affected by the move to eliminate trans fats from products. While a single drop-in replacement can be found, the solution isn’t always that simple....
Trans fat oil alternatives
Q: Why are trans fats problematic from a health standpoint? A: Research, especially from the past two decades, has equivocally established the dangers...
Unraveling the complexity of fermentation
Designing a fermentation system requires a thorough understanding of ingredient technology and process methodology....
Bakers reap milk & egg replacement benefits
Milk and egg replacements save bakers money amidst commodity price woes. ...
Unraveling the complexity of fermentation
When a system, such as fermentation, involves many variables not only in the type of equipment and process used, but also the choice of ingredients then...
Perfecting pie equipment
Pie equipment, from depositors to slicers to full pie production systems, offer more flexibility and better throughput than past models. Depositors can...
Probiotics invade the bakery aisle
Consumers are becoming more aware of probiotics as bakeries capitalize on this trend. But since live bacteria are sensitive to heat, bakers must use sophisticated technologies to deliver a probiotic health benefit....
Baking Mart
Protective coating tumblers Kess Industries provides dry coating tumblers designed to apply sugars and other seasonings. Models range from table-top hand...
Healthy Baking Seminar draws bakers to Anaheim
Designing a green bakery and the challenges of making organic and gluten-free products were among the topics discussed at healthy Baking Seminar West....
Chicago welcomes BakingTech 2008
The 84th annual BakingTech conference, sponsored by the American Society of Baking (ASB) welcomed baking industry professionals to Chicago last month....
ABA Meeting in Arizona
The Amercian Bakers Association (ABA) held its annual convention at the Arizona Biltmore in Phoenix earlier this month. Bakers, retailers and allied members...
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