Over the past century, historic La Segunda Central Bakery has grown from serving the local Cuban community in Ybor City, FL, to distributing traditional Cuban bread from coast to coast.
For the complete story on La Segunda Central, see “Más Cubano at La Segunda Central Bakery.”
RW Garcia recently opened a new manufacturing facility in Las Vegas to produce its gluten-free, non-GMO crackers and tortilla chips, distributed across the U.S. and internationally.
For the complete story on RW Garcia, see “Naturally better at RW Garcia.”
Brazil’s APAS 2015 is the largest retail and supermarket industry show held in Brazil. Naturally, there were several confectionery exhibitors at the event, displaying new product launches and reconnecting with past customers.
Raimundo Mororó, a retired researcher from the Executive Committee of the Cocoa Farming Planning (Ceplac), built a chocolate processing facility on Farm Riachuelo near Ilheaus, Brazil. There he produces chocolates using cocoa beans harvested from the farm and marketed under the Mendoá name. The company most recently exhibited its product line at the Salon du Chocolat in Paris last year.
Canyon Bakehouse, a leading gluten-free bakery, has seen significant growth since opening in 2009 and now distributes to all 50 states and internationally.
For the complete story on Canyon Bakehouse, see “Canyon Bakehouse redefines gluten-free.”
New snack, granola and nutritional bars offer a wide diversity of ingredients, flavors and formats.
For the complete story on at POP Gourmet Foods, the 2015 Snack Food & Wholesale Bakery Snack Producer of the Year, see “POP Gourmet’s explosive momentum.”
Supporting program with Speakers' Corner, FutureLab and Science Center, Power Fruits special show and New Product Showcase provides an ideal information platform for sweets and snacks manufacturers. (Advertorial)
An inside look at James Skinner Baking, a modern artisan bakery famous for its Danish.
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