Ardent Mills expands retail flour business with new production lines and pack sizes


Ardent Mills expands retail capabilities and production

By Mary Ellen Shoup

Flour and ingredients company Ardent Mills has made significant updates and investments to its retail and production capabilities to better meet booming demand in the baking industry.

Centuries-old King Arthur Flour rebrands to King Arthur Baking Company

Centuries-old King Arthur Flour rebrands to King Arthur Baking Company

By Mary Ellen Shoup

King Arthur Flour has rebranded to King Arthur Baking Company, a transformation that preserves its roots in the baking industry, but more accurately reflects the company’s relationship with modern consumers and the baking “counter trend” currently sweeping...

Hakim Zemni believes educating customers is bakery's biggest challenge.


Customization essential to innovation in bakery

By Hal Conick

Customization is the key to giving consumers what they want to see from the bakery industry, according to one industry consultant.

Will Bimbo and Flowers shift away from core bread focus? Perhaps Aryzta will create bake-off Twinkies...

Hostess Brands sale rumors: Part I

Twinkies takeover: Who could buy Hostess?

By Kacey Culliney

Grupo Bimbo, Flowers Foods, Post and Aryzta have all been touted as suitors in the rumored $2bn Hostess Brands sell-out, but who is best-suited to take on the infamous Twinkie?

Bakery Reformulation on Wednesday March 5 will bring you right up to scratch on everything you need to be thinking about when it comes to healthy baked goods

Decoding the future of healthy bakery

By Kacey Culliney

 Governments, NGOs and consumers are driving change in the bakery sector, but how can industry keep up? What’s the next direction for healthy bakery? And will this future need to be regulated?

The level of opportunity in the US is huge given the vastness and variety in the bakery sector, Arla Foods Ingredients says

Arla launches whey proteins in US bakery market

By Kacey Culliney

Arla Foods Ingredients is focused more on functionality than ‘all natural’ for the US launch of its whey proteins for bakery, its global sales manager says.

The BCTGM wants its workers to be employed by the new Hostess Brands owners

Baker’s union wants involvement in Hostess re-launch

By Kacey Culliney

The Bakery, Confectionery, Tobacco Workers and Grain Millers International Union (BCTGM) says its members should be a part of the newly launched Hostess Brands business given their expertise.

American Bakers Association: 'FDA regulatory change will allow American bakers to claim their products as 'High', 'Rich In' or 'Excellent' sources of vitamin D'

Regulation change could help turn bread into key source of vitamin D

By Elaine WATSON

The Food and Drug Administration (FDA) has amended food additive regulations to allow bakers to significantly increase levels of vitamin D in bread and make ‘High’, ‘Rich In’ or ‘Excellent Source Of’ claims if they use a vitamin D2 bakers’ yeast.

Flowers Foods CEO: 'Lepage will bring efficient bakeries with available production capacity, access to markets in the Northeast, new products and brands, and more than 550 staff... '

Flowers Foods to buy Lepage Bakeries in $370m deal

By Elaine Watson

Just days after its CEO told analysts his firm was in “great shape” to do more deals, Flowers Foods has announced plans to expand its bakery empire in the Northeast with the acquisition of Maine-based Lepage Bakeries for $370m.


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