The COVID-19 pandemic seems to have influenced the way donuts are packaged and merchandised more than the types of donuts that stores are selling.

“It has never been more important to create a better experience in the marketplace,” said Andy Ford, chief transformation officer at Brado, speaking during a July 9 webinar, “Thinking This Through: A Design Thinker’s Take on the Future of Ag and Food.”

Brent Fenton is named president, replacing Mark Prendergast, who led the North American group for eight years and will be returning to his native Sydney, Australia, to take on a new position of global markets director with the organization.

Getting consumers to buy a product requires a keen understanding of the who, what, when, where, and why of innovation.

The British and French influences on the pastry world remain profound.

Purecane™ is made through a fermentation process that starts with sugarcane and converts it to a pure, no-calorie sweetener without artificial chemicals or bitter aftertaste. 

As simpler times in the food world prevail, the bakery sector must engages in thoughtful planning and promotions that drive convenience and value.

From spot food shortages to local sourcing surges, the perishables grocery business is undergoing more change than at any point in recent history.

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.