Pick up more ideas and suggestions to help your in-store bakeries achieve their maximum potential. Check out Modern Baking's The Pulse of Baking, sponsored by BakeMark USA.
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As the light at the end of the economic recovery tunnel flickers more brightly, ours is a nation in transition. Today’s consumers aren’t the same as they were five years ago, and five years from now, they will be different still. Despite the changing face of the consumer, demand for bakery products remains high, and plenty of opportunity exists for bakers who recognize who the consumer is now, and plan for who the consumer will be tomorrow.
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The International Dairy-Deli-Bakery Association (IDDBA) has released a new bakery benchmark study, Consumers in the Bakery: Attitudes, Buying Behavior, & Purchase Drivers. The new report updates the last study published in 2004.
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The rise of fresh pie has led to an explosion of flavors and styles, creating an inviting new option for consumers who usually turn to cake for dessert.
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The Independent Bakers Association’s (IBA) annual winter meeting was held Feb. 13-16 at the Breakers Resort, Palm Beach, Fla. Commodity prices were of particular concern to attendees.
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To meet the growing consumer demand for gluten-free products, Rudi’s Gluten-Free Bakery has expanded its line to include hamburger buns, hot dog rolls and pizza crusts. Rudi’s Organic Bakery also announced the addition of three new products: new organic harvest seeded bread, organic harvest seeded muffins and organic potato slider buns.
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The entire industrial line of WP Bakery Group equipment is now available to bakeries in North America. Newly hired Jim Souza will spearhead the industrial sales division at WP Kemper Bakery Systems, Shelton, Conn., as vice president and director of industrial sales.
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Penton Media will join forces with All Things Baking (ATB) as an official media sponsor. Penton’s publications, Modern Baking and Baking Management, serve the retail, wholesale and related baking industries.
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