As consumers trend further into the health and wellness realm, they’re focusing more on the freshness of their foods while demanding products that shun many preservatives.

Over the past decade, advances in technologies, preparation practices, packaging, transportation practices and more have helped food producers improve their levels of shrink.

New Jersey company offers fresh and frozen breads.

Consumers are looking for fresh spins on the lunchtime staple.

By embracing sustainable practices, food manufacturers can gain consumers’ trust.

Equipment advances help in food safety.

Classic foods get updates with new flavors.

Heat-and-eat line a staple for many retailers.

Bakeries must take extra precautions to alleviate risks.

According to Greyston Bakery’s mission statement, the non-profit’s goal is “creating thriving communities through the practice and promotion of Open Hiring.”