“Can real artisan bread be made to scale? This is a question I get all the time from bake shops that have a handful of people to companies that employ hundreds,” said John Giacoio, vice president of sales, Rheon USA. “What they don’t understand is that this question is relative to what they are doing at the moment.”

Bakeries can make great headway in today’s marketplace with innovative new products that meet the evolving needs of consumers, who are far more international in their flavor preferences than ever before.

Few practices in the grocery fresh perimeter were hit harder by COVID than product sampling.