Bakers now rely on gathering data and interpreting it to maximize an oven’s operation.

Mired in a category steeped in tradition, pie and other dessert producers are seeking ways to become adventuresome while capturing consumers yearning for nostalgic foods.

Bakeries should have a comprehensive long-term plan with established goals when investing in robots or cobots.

In Mintel’s 2024 “Salty Snacks report," 30% of consumers said that they seek out new flavors, 35% of them said that they would consider purchasing more salty snacks if there were more interesting flavors, and 29% agreed that it’s fun to try snacks with unusual flavors.

The best way to avoid nasty issues is to nip them in the bud and take precautions that prevent an untoward situation from starting in the first place.

For in-store bakery/delis and foodservice operators, Vandemoortele USA offers everything from thick focaccia, ciabatta and pizza crusts to pinsa, a light and airy sourdough created with a biga starter, made in its bakeries in northern Italy. 

Lack of innovation plus rising prices pose major headwinds for in-store bakeries (ISB), but significant opportunities exist as well.

When it comes to freshness, 53% are very conscious of whether a baked food was made today or prepared inside the store.

Despite the rebound in restaurant sales over the past year, sales of tortillas and flatbreads remain strong in the retail channel while unit sales slipped only slightly.

Delivery times are getting a bit shorter, but the supply chain is far from being fixed.