After nearly a century on New York's Long Island, Entenmann’s in late August stopped producing its famous pastries. From a small bake shop on Main Street to a big production factory on Fifth Avenue in Bay Shore, Entenmann’s called Long Island home for nearly a century. That era has ended.
Using advanced technology, a cross-functional operational strategy and effective collaboration tools, Blue Diamond’s ‘dream plant,’ a multimillion-dollar almond-processing facility in Turlock, CA, is a reality. The nearly 200,000-sq.-ft. site sets new standards of excellence for food safety, processing and building innovation.
We’re only halfway through the year, but we’ve uncovered so many interesting new snack and bakery products already that we can’t wait to share our favorites with you.
Pamela’s Products’ gluten-free Figgies & Jammies fig bars feature a tender, cakelike crust and a rich fruit filling made without artificial flavors, colors or preservatives.
SF&WB visited the Europain & Intersuc, March 8-12 in Paris-Nord Villepinte, attended by nearly 77,000 baking industry professionals, to discover all of the new products showcased by 804 exhibitors and brands. Along with seminars given a special buzz by the most prestigious national and international competitions and a host of other events, the baking and pastry-making show was filled with both dynamic and innovative introductions.
