Klosterman Bread, a family-owned bakery headquartered in Cincinnati, has announced the launch of four new organic products.

Wholly Wholesome has announced that its Gluten-Free Pizza Dough has undergone the process for non-GMO verification.

J&J Snack Foods has announced the acquisition of Labriola Baking, a Chicago-area baker of premium breads and artisan soft pretzels.

A handful of prevailing trends are at work across today’s snack and baking industry to help drive sales forward for foodservice operators, ranging from grain and flavor diversity to an increased focus on health and wellness.

After centuries of bread baking it is difficult to find or uncover a “new” ingredient or technique. However, American innovation and the local grain movement have provided a revived opportunity to explore the baker’s staple, grain, in the sprouted version.

La Brea Bakery's first-to-market nationally available farm-to-table La Brea Bakery Reserve portfolio, which includes three loaves (Struan, Pain de Campagne and Fortuna Wheat Loaf), is introducing a new addition: a carefully crafted Demi-Baguette.

The Thomas' brand announced the introduction of new Limited Edition Blueberry Pancake Swirl Bread — 'swirling' the summer flavor of blueberry pancakes into their signature Swirl Bread line.

Ann Arbor's Zingerman's Bakehouse, under the iconic Zingerman's brand, celebrates 25 years of business this fall.

The buns and rolls segment showed pockets of growth, with a mix of gains and losses across the board. While traditional products still maintain the lion’s share of the buns and rolls category, growth in gluten-free, organic and healthy options are starting to pick up.

Bread is the largest category in the baking industry, and as such, faces continual challenges related to incremental growth. While legacy brands continue to perform well, the fresh bread, bagel and English muffin categories remained largely flat to slightly down over the past year.