One momentous evening in 2011, amidst the verdant hills of Italy’s Tuscany region, as Jerry M. Bello, Jr. and his wife Shannon sat down for a meal at a traditional osteria while on vacation, inspiration struck.
Crafted from fresh pasta dough, the stylish bowtie-shaped pasta chips are baked and puffed to perfection, and offered in the snack aisle as a better-for-you chip alternative.
According to data from IRI, Chicago, sales of frozen pizza were up about 1.15 percent in the 52 weeks ending August 7, 2016, representing about $4.5 billion. Unit sales, though, were down about 2.14 percent. Why?
Private label has come a long way from its “generic” years. Today, focuses are on premium, national-brand-better (NBB) offerings and clean eating—snack and bakery products that are part of the better-for-you category, including those that are gluten-free.
On-Demand We’ve introduced and installed technology for some of the largest US confectionaries – where they’ve literally switched their reactivation heat source from fossil fuels, to existing sustainable hot water.
On-DemandJoin our virtual event where Josh Becker, Harpak-ULMA Packaging’s Bakery & Confection Segment Manager, will reveal how to achieve top production speeds with existing facilities, integrate automation, and enhance sustainability.
On-Demand This exclusive webinar will offer a focused look into precisely what consumers are looking for, and resources available to help producers deliver.