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ABA cautions EPA on impact of regulating rising dough

June 21, 2012

Robb MacKie, president/CEO of the American Bakers’ Association (ABA), Washington, D.C., testified before the House Energy and Power Subcommittee on June 19, discussing the negative impact the Environmental Protection Agency’s (EPA) Tailoring Rule would have on the baking industry.


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Nature's Own Whole Wheat Bread

State of the Industry: Bread, Buns, Rolls—A Clubhouse of Bakery Offerings

Though the bread market is a bit on the downswing, bakers are still on course with a bevy of new products, healthful ingredients, quality touches, artisan processes and more.
June 18, 2012
It’s golf season, and that means it’s State of the Industry time. Have things changed much since last year? The sluggish economy is still bearish and has had an effect on bakers, though they continue to iron out new products and spin old favorites.
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Sara Lee names North American business Hillshire Brands

June 8, 2012

Sara Lee Corp. says Hillshire Brands Co. is the new name for its North American business that will be spun off later this month. Sean Connolly, current CEO of Sara Lee North American Retail & Foodservice will become CEO of Hillshire Brands.


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equipmentBrief

Celebrate National Donut Day with Unifiller

May 31, 2012
In celebration of National Donut Day on June 1, Unifiller Systems, a Delta, B.C.-based company that has been helping bakeries and food production facilities grow for more than 25 years, is offering a summary of the four most common equipment options to optimize donut finishing and decorating.
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supplierNews_ingredient

ADM expands Clarisoy production

May 21, 2012
To meet growing demand, Archer Daniels Midland Co. opens its first commercial-scale plant to make Clarisoy vegetable-based protein, which it says offers high-quality protein nutrition. The isolated soy protein will be available for customers looking to purchase commercial quantities beginning in June.
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Software for fleet management and logistics

Software, Solid Solutions

New and updated software applications enable bakers and snack producers to better manage logistics and fleets to efficiently and effectively deliver their goods to customers and keep costs in check.
May 18, 2012
Like all manufacturers, bakers and snack producers know that their success (and profitability) depends on more than just regularly introducing new products. Controlling overhead, operating and equipment costs is a major part of the equation.
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Bakery equipment

Artisan Dough-How with a High-Tech Twist

Take a tour of Hudson Bread’s production facility, near the Big Apple. Among its many features, the 60,000-sq.-ft. plant sports a brand new stress-free production line that’s helping to keep pace with product demand.
Lauren R. Hartman
May 16, 2012
Hudson Bread, North Bergen, N.J., is rather a paradox. Starting out in 1994 as a small, fully artisan bakery owned and operated by president/chief executive Mariusz (Mark) Kolodziej, Hudson Bread became a favored producer, as its scrumptious baguettes, boules, rolls, brioche, buns, Ciabattas, Pullman loaves and much more gave it plenty of momentum to grow and expand.
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