By Lauren R. Hartman
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Extra resources for Snack Food & Wholesale Bakery June 2011
The bakery’s naturally prepared, ready-made pizza crusts are made with fresh, local and organic ingredients, such as whole grain wheat ﬂour, fresh herbs, cold-pressed olive oil, vine-ripened tomatoes and hand-picked vegetables from small New England farms whenever available. No artiﬁcial preservatives, trans fats, hydrogenated oils, genetically modiﬁed organisms (GMOs) or added sugar are used to make the products. The line includes seven frozen, 12-in. Old World ﬂatbread pizza crusts. com and baked in custom ovens for rich ﬂavor.
Think flexibility. Think Weldon. com become a hot spot within the bar category, according to Michael Smulders, founder and president of Bakery On Main. “Gone are the days where gluten-free consumers would accept poor-tasting products with limited nutritional value,” he adds. based producer introduced Peanut Butter & Jelly, Chocolate Almond and Apple Cinnamon varieties. Made with certiﬁed gluten-free oats, amaranth, quinoa, ﬂax and chia seeds, these bars are a great source of whole grains and Omega-3 and 6 essential fatty acids.
5 8. 3 9. 3 10. S. – Supermarkets, drug stores and mass merchandisers (excluding Walmart) dollars. ” Mini-sized desserts continue to do well in foodservice and are ﬁnding their way to the retail supermarket case, says Jeff Hankinson, of Coppenrath Europe’s Bakery Sales, Cumming, Ga. “Chocolate continues to be the leading ﬂavor in the category, and we will continue to see more and more variations of chocolate desserts. ” Hankinson says the single biggest trend is the presence of more international desserts, such as those supplied by Coppenrath Europe’s Bakery.
Snack Food & Wholesale Bakery June 2011 by Lauren R. Hartman