From petit fours to parfaits, many of today’s popular supermarket bakery dessert offerings are classic European favorites

Fred PennyAt the ABA 2016 Convention this month, the American Bakers Association approved Fred Penny, president of Bimbo Bakeries USA, as the organization’s new chairman. SN spoke with Penny via email about the association’s goals, challenges ...

The demand for gluten-free products has transformed supermarket shelves over the past few years. As consumers increasingly seek out fresh, minimally processed foods, though, many retailers wonder how they can keep the momentum going. Cobornâ&#...

“Keep the food simple, to keep the customer safe.” That’s an important mantra for allergen-friendly businesses and one that 30-year foodservice expert, Joel J. Schaefer, lives by. Schaefer CCC, CHT, is an author, chef, and educator specializin...

New study examines store connectivity of artisan bread purchases

Wegmans Food Markets announced its Pittsford, N.Y. store now boasts a mill near the bakery that will be used to grind local, organic grains to make into bread. Initially, Wegmans plans to grind organic Einkorn and rye — sourced from a farm one...

Fresh foods are surging at retail, but the biggest opportunities lie in understanding key trends and avoiding a one-size-fits-all mentality. That prescription came from two executives at Information Resources Inc. who unveiled new research abo...