Commercial Bakeries Announces the Strategic Acquisition of Imagine Baking

May 16, 2024 Commercial Bakeries

This marks the first add-on acquisition for Commercial Bakeries since Graham Partners (“Graham”), a private investment firm targeting investing in advanced manufacturing companies, acquired Commercial Bakeries in September 2023. Imagine Baking provides an opportunity for the combined company to expand its capabilities and capitalize on the growing trend towards private label baked snacks in the North American cookie and cracker market. 

Cost Analysis: Investing in a Cookie Machine -Empire Bakery Equipment

March 14, 2024 Empire Bakery Equipment

Empire Bakery Equipment helps explain the cost analysis of purchasing a cookie machine and how smart of an investment it is for your bakery business. Read on to see why your business should invest in a cookie machine.

Wegmans Food Markets, Inc. Issues Allergy Alert on Outrageous Oat Cookies for Undeclared Wheat

January 12, 2024 FDA

Wegmans has initiated a voluntary recall of Outrageous Oat Cookies purchased from its in-store bakeries starting on January 3, 2024, because they may contain undeclared wheat. People who have an allergy or severe sensitivity to wheat run the risk of serious or life-threatening allergic reaction if they consume this product.

Urgent Food Recall— Raspberry Crème Filled Cookie

November 28, 2023 FDA

Wine Country Gift Baskets is taking precautionary measures of voluntarily recalling all gift baskets produced with Acorn Baking Company raspberry crème filled cookies. During production, it was discovered that some packages of the raspberry crème filled cookies contained hazelnut crème filled cookies. Hazelnut is a tree nut and listed as one of the nine major food allergens. The allergen statement on each individual cookie package states “May Contain Traces of Peanuts, Hazelnuts, Almonds, Sesame, Sulphites” as these two cookies are produced in the same facility.

Washington State Quinoa Can Make a Better Cookie

January 17, 2023 Sara Zaske, WSU Insider

In a study published in the Journal of Food Science, WSU researchers show that two types of quinoa — bred specifically to grow in Washington state — had great functionality as a potential high-fiber, high-protein additive flour for commercial cookies. This means when baked, the cookies had good “spreadability” and texture.