Successful Plants
Retailers ask bakeries to stay in stock
Baking Management asked prominent supermarket retail chains what they needed from bread and baked product manufacturers. Maria Brous is director of community...
Top 10 Trends in 2010
Growth in consumer demand for products that are inherently good continues, according to Mintel International Group Ltd., Chicago, a company that provides...
Sara Lee's fresh take on fresh baking
White pan bread took it on the chin during the Atkins Diet craze, and in many markets it still is reeling from the body blows. Yet that hasn't blocked...
2010 Bakery Industry Forecast: How it all adds up
What a difference a year makes. At the beginning of 2009, optimism ruled the day. All the talk about the economy seemed to have the same refrain: wait...
Baking Management's Influential 20
This month, Baking Management debuts its first annual Influential 20, which includes 19 individuals and one power duo, whose leadership and efforts help...
Health dominates muffin market
Muffins are staples for breakfast, coffee breaks and snacks any time of the day. Consumers look for both traditional favorites as well as new flavors....
VICOM refocuses on its pies' brand equity
Anyone affiliated with the baking industry should recognize the name VICOM, but people rarely do. Over time, VICOM has come to recognize that its name...
Bakers who waste not, want not
Like everyone else these days, wholesale bakers are looking to tighten belts and shore up budgets. Thoughts naturally turn to streamlining operations...
Azteca Foods builds strong brand identity
Azteca Foods’ customer focus drives continuous improvement. And, with an emphasis on marketing and consumer involvement, Azteca Foods thrives on new menu ideas and product line extensions....
Hill & Valley elevates sugar-free to new heights
Nearly 24 million children and adults in the Untied States have diabetes, and another 57 million are currently in a pre-diabetic state, according to the...
French Meadow Bakery expands healthful offerings
As one of the pioneers in organic and functional baked products, Eagan, Minn.-based French Meadow Bakery capitalizes on consumers' growing interest in...
Piantedosi Baking Co. improves efficiencies through in-house engineering and customization
Piantedosi Baking Co.'s third generation, Tom Piantedosi, president and C.E.O.; Joe Piantedosi, Jr., executive vice...
Galaxy Desserts breaks new ground with individual-size desserts
In its 10 short years of existence, Galaxy Desserts, Richmond, Calif., has recognized that it occupies a unique niche within the baking industry with...
Bakery Manager, Dave Harris, discusses his success with Baking Management
Baking Management: What in your past experience has made you a good leader? Dave Harris: I'm humbled your magazine considers me a good leader, so I appreciate...
Paying the price for peanuts
As any baker knows, even one foodborne-illness outbreak or product contamination scare can not only cause irreparable harm to a company's image, but permanently...
