The importance of flexibility in commissary and central kitchen cake production lines has accelerated over the last few years.

Over the last decade, there has been a rise in fruit inclusions as dried fruit consumption has increased 30% and tree nut production 47%.

Accurate portioning is a necessity for proper and accurate ingredient and serving size labeling.

Garlic, chiles, cumin, tarragon, and a variety of citrus flavors are just a few of the ingredients that have been trending.

Commissaries, central kitchens and other off-site facilities that provide prepared and other foods to grocery stores must be especially vigilant when it comes to one critical aspect of packaging: making sure product stays fresh.

Pizza has always been a food blessed by variety. Thin crust, thick crust. New York style, Chicago style and everything in between. And of course a nearly endless array of toppings.

Using commissaries, central kitchens and other offsite facilities for the production of value-added and other perimeter-store fresh foods is a lifesaver for many grocery retailers. But adding an extra step in the supply chain also comes with risks.