Agostoni Family Launches Chocolate Foodservice Offering In North America

At Natural Products Expo West the Agostoni familysecond generation owner/operators of ICAM S.p.A. (Lecco, Italy)will announce the launch of their carefully curated Food Service collection in North America. Sold under the “Agostoni Chocolate” brand, this new Food Service collection features a select group of premium couvertures, as well as cocoa-derived ingredients. All products are processed in-house from raw cocoa secured primarily through the Agostoni Equal Partner Direct Buying program in the Americas.

Rudi’s Gluten-Free Bakery Announces Multigrain Hamburger Buns, Multigrain Hot Dog Rolls & Pizza Crusts As The Latest Addition To Its Gluten-Free Line

March 11, 2011 Rudi’s Organic Bakery

To meet the growing consumer demand for gluten-free products, Rudis Gluten-Free Bakery has expanded its line of nationally available, all-natural gluten-free products to now include hamburger buns, hot dog rolls and pizza crusts. Rudis executives made the announcement at the Natural Products Expo West trade show in Anaheim, Calif.

One-Woman Bakery In Conn. Selling At Whole Foods

Since Tedeschi started her business, Rachel’s Cookies and Treats, a year and a half of ago, she has been able to get her cookies into the Whole Foods stores in West Hartford and Glastonbury as well as other local shops.

PreGel America Key Accounts Division Reveals New Identity

March 10, 2011 PreGel AMERICA

PreGel Key Accounts, a division of PreGel AMERICA released its new branding identity with a fresh logo and tag line. The tagline reads Custom Ingredients, Strategic Solutions and the design is a simple extension of the PreGel AMERICAs logo. The division serves custom ingredient solutions to key strategic businesses within the Food & Beverage industry that includes quick service restaurants, supermarkets, cruise lines, high yield bakeries and food manufacturers.

Celiacs Can Say Yes To Sourdough Bread

March 10, 2011 Tasha Gerken, FYI Living

Calling all celiacs! If you think youll never eat wheat bread again, think again. Some bread-loving Italian researchers have discovered that slow-fermented sourdough bread may be safe for people with celiac disease.