Ozery Bakery plans to launch many new products throughout 2018.

Stable Micro Systems has developed the ideal solution for food manufacturers looking to quickly and accurately measure the density of their products.

The gluten-free market continues to grow. Euromonitor reports that global sales hit $3.5 billion in 2016, up 12.6 percent compared to the previous year, and global gluten-free sales are projected to reach $4.7 billion by 2020. In this still-expanding market for gluten-free, snack producers and bakeries continue to develop strategies for growth and product improvement.

Fresh bread, bagels and English muffins comprise the largest segment in bakery, valued at over $10 billion per IRI, Chicago. But sales overall remain relatively flat. Nevertheless, several strategic options exist for bakers to infuse new life into bread sales.

Bridor has announced the debut of its Simply Baguette and seven other bread products with a variety of taste profiles, shapes and sizes.

General Mills Foodservice is bringing the taste of home to school breakfast with new Pillsbury Filled Crescents.

Recently acquired Labriola Baking Company is a premium bakery of breads and artisan soft pretzels, located just outside Chicago in Alsip, IL.

General Mills Foodservice is adding another exciting option to its line-up of Pillsbury breads to help schools serve student-favorite sandwiches.

Le Bread Xpress, a baguette vending machine that originally was tested in France, is now up and running in the U.S.

Passion underpins the dedication to invest the time and resources required to bake bread with unmistakable Old World artisan flavor, appearance and texture. And strong business sense leads such bakers to judiciously capitalize on the technological tools available to help bring those truly artisan breads to a wide customer base without compromising craftsmanship.