October 2010
Svelte-format retailing still gaining momentum
Walmart has a new business model in mind. The 180,000-sq.-ft. behemoth-of-a-store model remains alive and well, of course, but the retail giant has begun targeting markets...
Bunge unveils new innovation center
Bunge North America, St. Louis, recently unveiled its Bunge Ingredient Innovation Center for Edible Oils and Carbohydrates (BIIC) in Bradley, Ill...
Briefs
Baker Boy unveiled an updated brand identity and website...
Longtime Baker-supplier relationship takes next step
After a brief courtship, The Original Boston Coffee Cake ties the knot with Bake'n Joy Foods...
Notebook: Waste reduction is just a pan liner away
How can compostability reduce waste?...
Trends & Statistics - A 21st century cookie
Today’s cookie definitely isn’t your grandfather’s...
Fiber and Starch: a new perspective
As suppliers come up with more and better solutions, bakers are facing fewer obstacles in formulating products with healthful fibers and starches...
The proof is in the proofing
Consumers want cheaper, more healthful, better quality products. Bakers want energy-efficient, consistent, durable equipment...
Shrinking Portions
Customers are demanding smaller, individual-sized portions, and bakers are making the leap to oblige...
Waste Reduction: divert dollars from the landfill
Trimming, cutting, reducing, recycling–they add up to cost savings and a healthier bottom line...
IBIE Post-show report
The International Baking Industry Exposition (IBIE), which took place in Las Vegas last month, lived up to its tagline of “where the industry unites"...
Elections matter to the baking industry: get out and vote
Americans will soon know the results of the second most important election in my adult lifetime thus far...
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