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Producting pizza pronto

Producing pizza pronto

Lauren R. Hartman
February 18, 2013
Nation Pizza and Foods’ massive 190,000-sq.-ft. operation in Schaumburg, Ill.—one of the company’s two frozen product facilities—features seven speedy production lines that generate at least 30,000 lb. of dough an hour alone. We tour one of the two bakeries and one of four topping lines, which all feature upgraded and soon-to-be-installed equipment.
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Sara Lee Butter Pound Cake

Sara Lee Butter Pound Cake

December 20, 2012

Based on consumer research, Sara Lee Desserts has updated its Sara Lee Butter Pound Cake, increasing its moisture while retaining the homemade taste of its predecessor.


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Hostess’ final contract offer includes lowering wages by 8%

August 24, 2012

Irving, Texas-based Hostess Brands Inc. made its final contract offer to certain union members that included lowering wages and commissions by 8% in the contract's first year, according to a report in The Washington Post. Hostess also is considering selling its Merita brand of breads available in the Southeast.


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Strength in Numbers

schafer sfwb
Romy Schafer
August 21, 2012

A strong brand, diverse product lines, new equipment and a president and CEO who’s enthusiastic about his company and the tortilla industry have enabled family-owned, Utah-based Don Julio Foods to thrive during the present economic downturn.


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Frozen pizza

State of the Industry Report—Frozen Pizza—A Nice Slice

While times have been rough for some bakery categories, frozen pizza manufacturers continue to find their sweet spot by introducing products with creative flavors, premium toppings and affordable prices.
schafer sfwb
Romy Schafer
June 21, 2012
Nearly four years after the economic downturn, many Americans are still keeping a tight rein on their expenditures, monitoring how much they spend on essentials, including groceries, and nonessentials, such as eating out. Not surprisingly, many food manufacturers and restaurants have been impacted by this new-found consumer frugality, prompting the former to trim unprofitable items from their product lines and the latter to add more specials to their menus.
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Tortillas

State of the Industry: Tortillas—Teeing Up Tortillas

Fore! Tortilla manufacturers are driving down the fairway with their unique varieties of wraps in hopes that the next time you’re craving a sandwich, you’ll toss aside the bread and use a tortilla instead
Jen Roth
June 19, 2012
Like most products within the bakery segment, tortillas are evolving to appeal to consumers’ demand for a healthier product that provides new and unique ingredient combinations.
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