| November 2004
Features Cover Story - The Neighborhood One of the inventors of the in-store bakery concept, Chicago-based Heinemann’s has evolved into a national wholesaler, all the while staying true to its traditional methods and quality. Bonus Feature - Team Ruiz - Tons of Tortillas Technology & Development Ingredient showcase - Digest with Litesse, Butter Burst and more... - Ingredient Spolight Life is Sweet…and Now A Little Sweeter From the Floor - Managing Expectations Ingredient R&D - Mother Nature’s Medicine Cabinet Adding fruit, packed with essential vitamins and disease-fighting nutrients, to baked goods allows bakers to upscale products by making them more healthy. - The Nut House Cutting Edge Check out the latest new systems that can increase your capacity, improve your plant’s efficiency and save you gobs of money. The SFA Section - Record Number Attend SFA Management Workshop in Cleveland - President’s Column Keeping Member Benefits Top of Mind - Up and Down the StreetMeeting Customer’s Expectations Business & Marketing Editor’s Note - What the Huh? A Florida man sues Atkins claiming that the diet almost killed him. Who’s guilty? Dan Malovany looks into the case between dumb and dumber. Market Watch - Sea Change The cookie industry has been hammered by a perfect storm of negative news, but now many companies believe the category has endured the worst and are forecasting better days ahead. New Products - Sugar-Free Milano Cookies, Allergen and Gluten-Free Sandwich Bread and more... Newswire - People on the Move - Whole New Ballgame The low-carb trend was this year’s story. Next year, the focus will be on whole grains. Just see what the wholesale bakers in the U.S. and Canada are doing to add a more wholesome image to the bread aisle. - Supplier News |
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