This category covers all aspects of the processed and packaged food industry, including ready-to-eat meals, snacks, beverages, frozen foods, and other value-added products.
Ukraine is Europe’s largest soy exporter. Its soy exports make up 0.9% of the global supply, according to Statista. While this is miniscule compared to Brazil (49.7%) and the US (36.8%), it is the key source for soy grown in Europe.
According to Vitaliy Golovnya, Ukraine’s deputy minister for agrarian policy and food, soybean yields have seen a significant increase in recent years, despite the challenges of the war and despite a decrease in other key crops.
How can Ukrainian soy help Europe?
According to the organisation Donau Soja, Ukraine is the most important soy supplier in Europe. This is because, the organisation suggests, Ukraine’s soy can fulfil the need for deforestation-free and GMO-free soy demanded by the upcoming EUDR regulation. According to the organisation, the EUDR is expected to shift demand away from Brazilian soy towards soy like Ukraine’s, which has a lower deforestation risk.
The EU’s soya self-sufficiency rate is currently 8%, which, Donau Soja suggests, poses a threat to EU food security.
Ukraine is working hard to fulfil the requirements of the EUDR, according to Golovnya. He predicts that they will be ready by the 30 December deadline.
How has recent weather impacted Ukrainian soy?
The hot weather seen in Europe recently has decreased soy yields compared to Donau Soja’s forecasts, despite an increase in soy sowing in all major regions. Its revised prediction for Ukraine suggests the country’s soy area will grow by 10% in 2024, reaching two million hectares. Donau Soja predicts an output of 4.6 million tonnes, which is 3.2% less than the previous season.
Falling soy prices
Soy prices have continued to fall, in spite of events such as the flooding in Rio Grande do Sul, Brazil, a few months ago. This is largely due to increased production, according to Expana (formerly Mintec). Weak demand also plays a factor.
Ukraine’s agrometeorological conditions improved during August, according to Donau Soja, meaning that growing conditions for soybean improved. Rainfall in western and northern Ukraine helped the crop flourish as it increased the moisture in the topsoil, while the absence of rain in southern, central and eastern Ukraine caused the depletion of the crop. In the Poltava region, the plant was completely desiccated. In some regions, the situation was worsened by weeds and crop pests.
How does the war affect agriculture?
On 24 February 2022, Russia invaded Ukraine. The country is still at war, which among other things makes agriculture more challenging. Since then, about 19% of land has been lost to Russia. However, soybean production has increased 2.2 times since the 2020/2021 marketing year, despite other crops decreasing.
How can soy comply with the EUDR?
In order to comply with the EUDR, you must be aware of your supply chain. The more certainty about your supply chain the better. Certification schemes for sustainable soy can also help. However, neither of these things are enough on their own and manufacturers must perform due diligence.
The biggest priority, Golovnya suggested, is de-mining agricultural land. As of today, over 400,000 hectares of land have been de-mined. Farmers receive full compensation for the de-mined land when they have a contract with a de-mining company.
Through its use of the Black Sea corridor, Ukraine’s agricultural exports began to return to their previous frequency. In fact, Golovnya suggested, in the period of January to May this year, the country exported more agricultural goods than before the war.
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Leftovers is our look at a few of the product ideas popping up everywhere. Some are intriguing, some sound amazing and some are the kinds of ideas we would never dream of. We can’t write about everything that we get pitched, so here are some leftovers pulled from our inboxes.
Ferrero Rocher unwraps a new chocolate bar
Ferrero Rocher, the popular globe-shaped sweet, is taking a bigger bite of the confectionery space.
The brand is launching Ferrero Rocher Dark Hazelnut and Crunchy Salted Caramel bars. The new products feature crunchy hazelnut pieces, caramel with a touch of salt and a dark chocolate shell with 55% cocoa. Inspired by the original Ferrero Rocher pralines, they are wrapped in the brand’s signature gold foil.
The bars are available this month online and at retailers nationwide.
The new product is part of an effort by Ferrero to turn Ferrero Rocher into a $1 billion brand in the U.S.
“Innovation within our portfolio of products is a consideration as we drive towards that goal,” Ferrero said in an email to Food Dive. “Our primary focus is on establishing a larger share of everyday consumption.”
The Ferrero Rocher Dark Hazelnut and Crunchy Salted Caramel bar is being launched as part of a promotion to encourage people to take part in a four-week “Reading is a Treat” challenge.
Once readers complete the challenge – which features curated, fall-inspired reading prompts that pair with Ferrero Rocher chocolate – they’ll receive a complimentary bar.
Ferrero has been aggressively expanding its U.S. presence during the past seven years through a series of deals that pushed it deeper into candy and new categories, such as ice cream and cookies.
But it hasn’t lost sight of its core brands like Ferrro Rocher or Tic Tac. In May, Ferrero launched Tic Tac Chewy, a fruit candy with a crunchy exterior and chewy inside. It’s the first product for thegiant outside of the chocolate or mints section.
— Christopher Doering
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Courtesy of Tabasco
Tabasco takes on Tex-Mex
The popular hot sauce is leaning in to Mexican cuisine.
McIlhenney Company’s Tabasco brand has launched Salsa Picante hot sauce, a rich and thick sauce designed to add heat to tacos, guacamole and burritos. The star ingredientof the sauce is red-jalapeño peppers.
“Innovation has always been a priority for us, and we’ve been experimenting with this style of sauce for a while now,” Lee Susen, the chief sales and marketing officer at McIlhenney, said in a statement.
As a thicker sauce, the bottle was designed for easier drizzling and dipping, according to the company.
The product is now available on shelves, joining the array of unique hot sauces Tabasco has launched in recent years, including Sriracha, Buffalo and Sweet & Spicy.
Founded in 1868, Tabasco hails from Avery Island, Louisiana. Its signature sauce is consistently ranked in the top five of the most popular hot sauces in the U.S.
Mexican flavors continue to dominate new food and beverage product launches, as Gen Z marks the first generation to prefer the cuisine to Italian food as their favorite, according to Datassential research sent to Food Dive. Sales in the Mexican food segment are projected to increasing by $113.8 billion through 2026, growing at a compound annual growth rate of 6.65%, according to Technavio.
Popular hot sauce brands have expanded their product lineups in recent years to meet the demand, including McCormick & Co.’s Cholula expanding into salsa and frozen meals.
— Chris Casey
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Permission granted by Good Culture
Good Culture falls into pumpkin
Snacking brand Good Culture is the latest company to hop on the pumpkin spice bandwagon.
The company is launching its first-ever seasonal flavor, Organic Pumpkin & Spice Cottage Cheese, which is a limited-edition offering only available at Whole Foods Market nationwide.
The new offering combines the “the rich, creamy texture that fans love with fall’s warm, comforting taste,” the company said in a press release.
“Our unique take on a fall classic features the wholesome, simple ingredients we’re known for, alongside the classic taste of pumpkin and spice,” said Jesse Merrill, CEO and Co-Founder of Good Culture.
The offering uses ingredients like real pumpkin and live and active cultures sourced from pasture-raised cows, it said.
Pumpkin spice online searches have been up 444,000 per month, according to the company, and other food and beverage manufacturers have been responding to the craze earlier and earlier.
Last week, Bimbo Bakeries brand Thomas’ English Muffins relaunched its Pumpkin Spice English Muffins and Bagels and earlier in August, Hostess got in on the celebration with its limited-edition Autumn and Halloween Snacks.
Cottage cheese is a trending product category.
Fueled by an increased consumer interest in protein intake and virality on social media, cottage cheese has gone through somewhat of a renaissance in recent years.
Over the last year the hashtag #cottagecheese has had half a billion views on TikTok, with videos like cottage cheese being turned into pizza crusts taking the forefront.
Good Culture has touted itself as the brand that revolutionized cottage cheese for the modern age.
Besides its new season limited edition offering, the company also offers Strawberry Chia and Pineapple cottage cheeses.
HERSHEY, PA. — The Hershey Co. has named Michael Del Pozzo as president, United States Confection, effective Sept. 16. He succeeds Charles Raup, who is retiring after 15 years at Hershey to pursue other executive opportunities, according to the company.
Del Pozzo will oversee the company’s brands, including Hershey’s, Reese’s and Jolly Rancher. He will join Hershey’s executive committee and work closely with two other business unit leaders, including Kristen Riggs, president of Salty Snacks, and Rohit Grover, president of International, according to the company.
Del Pozzo joins Hershey from PepsiCo, Inc., where he most recently was president and general manager of Gatorade. Earlier, Del Pozzo was chief customer officer for PepsiCo’s Frito Lay North America unit.
Del Pozzo was with PepsiCo for 23 years before transitioning to Hershey. He joined the company in December 2001 as an account executive and worked his way to several manager and leadership roles. He oversaw such brands as Propel, Muscle Milk and Evolve.
“Mike’s deep consumer insights, his customer relationships, and his track record of delivering results and driving strategic change position him as the ideal leader to guide our US Confection business through its next chapter,” said Michele Buck, chairman and chief executive officer of The Hershey Co. “He will be instrumental in building on our strengths and advancing our Leading Snacking Powerhouse vision. I want to thank Chuck for his many valuable contributions during his long tenure at Hershey. We wish him the very best in his future endeavors.”
Raup has been president of US Confection since December 2019. Previously, he was general manager of US Confection and Grocery. Raup joined Hershey in September 2009 as vice president, general manager of US Sweets and Refreshment. He held several leadership roles during his tenure with Hershey.
Prior to Hershey, Raup was senior director of marketing at Kraft Foods.
The U.S. Department of Agriculture (USDA) announced the appointment of 12 members to serve on the National Dairy Promotion and Research Board. The appointees will serve three-year terms, effective Nov. 1, 2024, through Oct. 31, 2027.
Newly appointed members are:
Adrienne Allen, Oregon (Region 1)
Paul M. Danbom, California (Region 2)
Arlene J. Vander Eyk, California (Region 2)
Lauren Collier, Texas (Region 4)
Tasha K. Schleis, Wisconsin (Region 6)
Mark A. Fellwock, Missouri (Region 7)
Ashley N. Stockwell, Indiana (Region 9)
Sheila Marshman, New York (Region 12)
Reappointed members are:
Suzanne N. Vold, Minnesota (Region 5)
Sara S. Bahgat-Eggert, Wisconsin (Region 6)
Paxton Robinson, Idaho (Region 8)
Caleb E. Crothers, Maryland (Region 11)
The National Dairy Promotion and Research Board is composed of 36 dairy farmer members who represent 12 geographic regions within the United States and one importer member who represents dairy importers. The board was established by the Dairy Production Stabilization Act of 1983 to develop and administer a coordinated program of advertising and promotion to increase the demand for dairy products and ingredients.
Since 1966, Congress has authorized industry-funded research and promotion boards to provide a framework for agricultural industries to pool resources and combine efforts to develop new markets, strengthen existing markets and conduct important research and promotion activities. AMS provides oversight to 22 boards. The oversight ensures fiscal accountability and program integrity and is paid for by industry assessments.
AMS policy is that diversity of the boards, councils and committees it oversees should reflect the diversity of their industries in terms of the experience of members, methods of production and distribution, marketing strategies, and other distinguishing factors, including but not limited to individuals from historically underserved communities, that will bring different perspectives and ideas to the table. Throughout the full nomination process, the industry must conduct extensive outreach, paying particular attention to reaching underserved communities, and consider the diversity of the population served and the knowledge, skills, and abilities of the members to serve a diverse population.
After selling their skincare brand, ZitSticka, in 2022, Robbie Miller and Daniel Kaplan are entering the food and beverage world with Dally, a new line of pouched konjac jelly snacks.
Allergen compliance has become a critical issue, with lives at stake when producers fail to meet standards. How far has the industry progressed since the introduction of Natasha’s Law and what are the true costs of getting it wrong?
In recent years, the tragic deaths of Natasha Ednan-Laperouse, Hannah Jacobs, Celia Marsh, Owen Carey and Megan Lee have underscored the life-threatening dangers posed by food allergens.
These cases represent a profound failure in allergen compliance within the food industry. This has significant ramifications, as non-compliance not only carries devastating personal costs but also significant financial, legal and reputational risks.
The tragic cost of non-compliance
Hannah Jacobs, a 13-year-old with a severe dairy allergy, died in February 2023 after consuming a hot chocolate at Costa Coffee, which she believed had been made with soya milk. Despite her mother informing staff of her daughter’s allergy, the drink was allegedly prepared with cow’s milk, leading to anaphylaxis and her subsequent death.
This tragedy mirrors other high-profile cases, including that of Natasha Ednan-Laperouse, whose fatal allergic reaction to sesame seeds in a Pret-a-Manger baguette in 2016 prompted significant changes in the UK’s allergen labeling laws, now known as Natasha’s Law.
These deaths illustrate the human toll that allergen mismanagement can take, emphasizing the need for businesses to improve compliance, training and transparency.
“A single death from undeclared or mismanaged allergens is one death too many,” said Jessica Merryfield, head of Policy for Chartered Trading Standards Institute (CTSI).
“It’s devastating to hear of another life cut short due to a lack of understanding the needs of a food hypersensitive consumer. The tragic death of Hannah Jacobs is an unwelcome reminder that all businesses must take their responsibilities seriously when it comes to allergens.”
Tragic deaths highlight need for improved allergen labeling
Celia Marsh (41) died in 2017 after suffering an allergic reaction to a vegan wrap from Pret a Manger; the same year, Owen Cary, who was celebrating his 18th birthday, died after consuming a chicken containing buttermilk from Byron Burger. On New Year’s Day 2017, 15-year-old Megan Lee died from peanuts in an Indian takeaway; and in 2016, Natasha Ednan-Laperouse (15) died after having an allergic reaction to sesame seeds in a baguette from Pret.
Added Merryfield, “CTSI has a wealth of multi-language information that business can access for free to help them understand their responsibilities and put good allergen control and information measures into practice.”
Allergen-related deaths in numbers
UK: Between 1998 and 2018, ASA recorded 152 deaths due to food-induced anaphylaxis, according to FSA.
US: The Centers for Disease Control and Prevention estimates that food allergies cause 150-200 deaths annually.
Australia: The Australasian Society of Clinical Immunology and Allergy (ASCIA) reports increasing rates of food-induced anaphylaxis, with fatalities especially among teenagers.
Peanuts and tree nuts are the most common triggers for fatal anaphylaxis, but closely followed by milk, shellfish and sesame. Many deaths are linked to accidental cross-contamination in food preparation areas or mislabeling of food products.
Financial and legal ramifications
Pic: GettyImages/serggn
The costs of failing to comply with allergen regulations extend beyond the tragic human consequences.
Businesses that don’t properly manage allergens face severe financial penalties and lawsuits. Pret a Manger, for example, was fined £800k following the death of Celia Marsh, who suffered an allergic reaction to a dairy ingredient in a vegan wrap. Beyond fines, the financial costs of failures include potential lawsuits, loss of consumer trust and damaged reputations.
How tragedy sparked change
Pret a Manger wasn’t fined following the death of Natasha Ednan-Laperouse because at the time, UK laws did not require full ingredient labeling on pre-packaged foods made onsite. However, the teen’s death led to significant changes in allergen labeling laws, resulting in the introduction of Natasha’s Law, which came into effect in 2021.
Anita Kinsey, senior technical & safety manager for Pret, emphasizes the importance of robust allergen management systems.
“Over the past six years, Pret has established an industry-leading approach to helping customers with allergies, including developing the Pret Allergy Plan,” she told Bakery&Snacks.
“We were the first food-to-go business to introduce full ingredient labels on all freshly made products, two years ahead of the Government’s legislation. Through the Plan, Pret has played a leading role in developing allergen policies, which it has shared across the food-to-go industry.
“This has involved looking at our processes end-to-end: reviewing our supply chain, product development, kitchen processes and our in-shop experience. Alongside the introduction of full ingredient labels, all Team Members undergo allergy awarenesses courses and our managers take supervised allergen exams.
“Our goal is to help every customer get the information they need to make the right choice for them. Allergen management should be constantly reviewed to ensure it’s as effective as possible. Sharing best practices on allergen management, communication and education is key, which is why Pret has always encouraged collaboration through our Industry Exchange Group, set up in 2019. We’re always open to new approaches to better support people with allergies, and we’re proud to support the Natasha Allergy Research Foundation’s work.”
The law requires all foods prepacked for direct sale (PPDS) – such as sandwiches ad cakes packed on site – to include a full list of ingredients, with allergens clearly emphasized. It came in response to the failure to properly label allergens in pre-packaged food, which contributed to Natasha’s death.
“Since the introduction of Natasha’s Law, we have seen a positive impact for consumers,” Dr James Cooper, deputy director of Food Policy at Food Standards Agency (FSA), told this site.
“FSA and Food Standards Scotland (FSS) play an important role in ensuring that consumers with food hypersensitivities are protected. “In the lead-up to the introduction of Natasha’s Law, we worked with the food industry, allergy charities, local authorities and academics to prepare businesses and consumers for these new changes by producing practical tools and guidance.
Since its introduction, there has been progress in the food industry. Large retailers and food-to-go chains have adapted, investing in new labeling technologies and staff training.
Despite these improvements however, there are still challenges, especially for small businesses, many of which have struggled to afford the costs of new labeling technologies and the rigorous training required for compliance.
“We continue to work closely with partners to ensure that our guidance for businesses is robust, ensuring that consumers are to be able to enjoy food with confidence and have confidence in the choices they make”.
Challenges and area for improvement
Pic: GettyImages/john dory
While the introduction of Natasha’s Law has brought about positive changes, gaps remain in allergen management.
One of the most pressing issues is inconsistent communication about allergens in non-prepacked foods, especially in restaurants and smaller establishments.
Advice for food producers
“Food producers – from major manufacturers to small food-to-go independents – should ensure that allergen information is accurately and prominently displayed on all packaging, menus and online platforms, making it easy for customers to make informed decisions and identify potential allergens,” said Allergy UK’s Miles.
“This clarity should be maintained at every stage, including when sourcing ingredients from suppliers to avoid cross-contamination. Additionally, well-trained staff play a critical role in communicating allergen information effectively, as this helps them confidently address customer inquiries.”
Simone Miles, CEO of Allergy UK, explained, “The most significant challenge for people with food allergies is insufficient and inconsistent allergen information.”
She also highlighted the need for comprehensive staff training across the food industry.
“There is a need for comprehensive allergy training for employees at every level of food service. This should be mandatory to ensure that everyone in the food service chain understands the complexities of allergen management.”
She added, “The most significant challenge for people with food allergies is insufficient and inconsistent allergen information. Confusing blanket ‘may contain’ statements, inconsistent labeling formats and coded ingredient listings that make it difficult for someone with an allergy to feel confident that the product is safe to eat.
“This issue is particularly acute in the bakery aisle of major supermarkets, where many products carry broad ‘may contain’ warnings for the top 14 allergens, effectively making this section off-limits for those managing food allergies.”
Moreover, cross-contamination remains a significant risk in food preparation areas. Allergy UK continues to advocate for stricter controls and clearer labeling to mitigate these risks and protect consumers. The organization has played a crucial role in raising awareness of the ongoing challenges faced by individuals with food allergies and in pushing for stronger regulations.
The role of consumer advocacy
Consumer watchdogs have been instrumental in driving changes in allergen legislation. The introduction of Natasha’s Law was a direct result of the campaigning efforts by Natasha’s family and organizations like the Natasha Allergy Research Foundation. Advocacy remains a critical force in enforcing the importance of clear, transparent labeling and consistent allergen management practices across the industry.factbox
These groups provide a vital voice for individuals with food allergies, helping to ensure that their needs are met and that businesses take their responsibilities seriously.
The way forward
Pic: GettyImages/Ljupco
The food industry has made considerable progress in allergen compliance since the introduction of Natasha’s Law, but there is still much work to be done. As Dr Cooper noted, “We continue to work closely with partners to ensure that our guidance for businesses is robust.”
Ongoing education, enforcement, and technological innovation will be key to reducing the risks associated with food allergens and ensuring that consumers can enjoy food safely.
Ultimately, as the tragic deaths of youngsters like Hannah Jacobs and Natasha Ednan-Laperouse remind us, the cost of getting allergen compliance wrong is far too high. Businesses need to prioritize allergen safety, not only to avoid legal penalties and guard brand reputation, but most importantly, to protect the lives of their customers.
The fine balance of reformulation
Too many people are consuming large amounts of foods high in fat, sugars and sodium (HFSS) and this is causing 8 million premature deaths globally every year, according to the WHO. This has caused policymakers and governments to ramp up action to make the food environment healthier – placing the onus on the shoulders of the food industry – producers, foodservice and retailers – to help consumers eat smartly.
Food reformulation is the process of altering the processing or composition of a product to improve its nutritional profile. It usually takes place through gradual, unobtrusive changes to recipes to, for example, to remove allergens, adjust ingredients, or to reduce ‘harmful’ nutrients such as salt, saturates and sugar.
However, it’s a process that requires more than just eliminating or swapping out an ingredient and poses many technical challenges for manufacturers. One of the biggest challenges, too, is the relatively poor understanding of how to change behavior for the good and in the long term. It’s a concept that no producer can afford to ignore – but what is all the fuss?
Watch out for Bakery&Snacks’ webinar on Reformulation going live on October 25.
Philly’s Latin Love Affair: Latino Restaurants Celebrated During Restaurant Week
If there were any doubt about the popularity of Philadelphia’s Dine Latino Restaurant Week, social media analytics should clear that up. Last year, the event inspired 940,000 social media impressions. Dine Latino Restaurant Week – which returns starting Sept. 15, as part of Hispanic Heritage Month – celebrates Latino-owned restaurants, allowing them to showcase their authentic flavors and traditions.
The week-long event, now in its ninth iteration, celebrates some of the most creative of the United States’ 101,009 restaurants that serve Latino or similar food (per pewresearch.org).
“Dine Latino Restaurant Week not only showcases the culinary brilliance and cultural diversity of Latino-owned establishments, but also provides crucial support and recognition for these businesses,” said Jennifer Rodriguez, president and CEO of the Greater Philadelphia Hispanic Chamber of Commerce.
The week features an expansive list of Latino-operated restaurants, highlighting a broad array of culinary styles. There’s no cost to the participating restaurants, which will offer free appetizers or dessert (with the purchase of a pair of dinner entrees).
Additionally, the GPHCC will host a Dine Latino Chef’s Tasting event with Nicole Marquis, founder of Hip City Veg, Bar Bombon, and Charlie Was a Sinner. Attendees can indulge in a plant-based culinary journey crafted by the creative minds behind some of Philadelphia’s favorite vegan establishments. The intimate gathering offers an opportunity for foodies to interact with a featured chef while gaining insight into the stories behind the creators.
“We’re thrilled to partner with restaurants both within and beyond Philadelphia,” Rodriguez said, “celebrating a diverse range of culinary offerings.”
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Dive Brief:
California-based Nura has launched several new ingredient products, including Yestein Yeast Protein, Postbiotics EF-2001 and beLP1 and its sweetener Madblend Stevia Extract Blend.
The company is focusing its new products to address the latest consumer trends of healthier, eco-friendly ingredients and will allow more CPGs to create products in alignment with these ideas, said Caydie Carrizosa, marketing manager at Nura in a press release.
The company’s product expansion comes on the heels of a research & development initiative expansion, which involved application-specific ingredient recommendations, including guidance throughout the process of ideation to manufacturing. The company also has plans to open a new R&D innovation center.
Dive Insight:
Nura’s Yeast Protein product is a vegan alternative to traditional protein sources. The protein product comes in a powder form in both savory and neutral offerings. It also has a complete amino acid profile.
The company’s new postbiotics product known as Postbiotics EF-2001 is designed to support the gut microbiome and its new Stevia Extract blend, Madblend. is a natural sweetener solution described as low calorie, and is meant to improve taste and stability in food products.
The protein ingredients market is projected to grow to $86 billion by 2028. As more consumers are flocking to the macronutrient, they are also paying closer attention to the source of the ingredient itself.
In addition to nutrition, proteins are widely used for their functional properties. These include texturing, emulsifying, solubility, stabilizing and binding. These properties have allowed food manufacturers to lower their raw material costs as they act as substitutes for food additives.
The company’s new sweetener solution, Madblend, offers a low calorie alternative to sugar.
Across the globe, most consumers (55%) are concerned about their sugar intake, according to a report from HealthFocus International, and sugar reduction is the number one dietary trend globally. As a result, many companies have been turning to stevia and monkfruit products to deliver on the sweet taste sugar conventionally gives to food.
Nura’s new product has a sucrose-like taste, the company said. The is produced through Fluid Bed Technology — a process that turns dry powders into soluble, ready-to-use products, to ensure uniform, rapid drying and even distribution of high-intensity sweetness.
WEST DES MOINES, IA — Midwest Growth Partners, a private equity firm specializing in succession planning and growth capital investments in food and agriculture, announced the merger of Sparks, NV-based French Gourmet and Garner, IA-based ShellsbyDesign.
French Gourmet manufactures artisanal croissants, Danish pastries, dough shells and puff pastries, serving an assortment of foodservice businesses, including hotels, cafes, and independent and in-store bakeries.
“French Gourmet’s extensive product offerings and market reach will enable us to execute on the vision I’ve had for our company since co-founding the business 15 years ago,” said David Lichtenstein, co-founder of ShellsbyDesign. “We look forward to joining forces with the French Gourmet team to support our combined customers’ success with enhanced premium product offerings.”
As part of the merger, Lichtenstein will continue to serve as director of operations at the Iowa facility.
Insomnia Cookies just dropped its two new menu additions that are sure to have Insomniacs excited for those crisper fall nights: a Pumpkin Spice Latte Classic cookie and a Fruity Cereal N’ Milk Filled Classic cookie.
The new cookies are available at bakeries nationwide in-store and for local delivery from September 3–23. Availability varies by location. They include:
