“The Kitchens of Sara Lee is a milestone in our adventure to becoming the sector’s most beloved bakery,” said Craig Bahner, CEO of Sara Lee Frozen Bakery.
“This new collaborative space brings our culinary specialists together with our sales and advertising, and marketing group to boost our product innovation, anticipate new trends, and create many more impossible-to-resist ingredients for our customers for future years.”
The organization has appointed Judy Lindsey as its R&D director to lead the enterprise’s team of product innovators and culinary experts, which has doubled in length because Sara Lee Frozen Bakery became an independent business enterprise in July 2018.
Last year, private equity company Kohlberg & Co. obtained Sara Lee Frozen Bakery from Tyson Foods for an undisclosed quantity. The acquisition also blanketed the Van’s, Chef Pierre, and Bistro Collection manufacturers that had been a part of Tyson’s frozen bakery business portfolio.
Singular cognizance
“Our team has singular attention on frozen baked items,” stated Lindsey.
“We now have an excellent kitchen and lab in which we will transform fresh thoughts into new merchandise and packaging quicker and higher than ever before.
“With an area designed for near collaboration with our customers, we can continue to grow and innovate our agency’s greatest brands.”
Morgan Harbour Construction handled the five-month construction of the new kitchen, while Oakbrook-based EWP Architects changed into retained to optimize the space.
Sara Lee Frozen Bakery additionally operates two manufacturing plants in Traverse City, Michigan, and Tarboro, North Carolina.
Food and beverage manufacturer Libstar Group has expanded its competitiveness by expanding its centers to satisfy client requirements by converting a section of the institution’s Amaro Foods facility, in Epping, right into a par-bake facility.
This strategic development turned in line with worldwide market trends wherein artisanal baking merchandise became part of the day-to-day food subculture. The organization stated in an announcement issued on Monday.
The artisanal bakery facility now produces several partly baked goods shipped to Woolworths stores around the United States to complete the baking process.
The par-bake facility changed into released in May and is one in every of forty-two manufacturing flora owned by using Libstar.
CEO Andries van Rensburg stated that Libstar aimed to supply innovative and value-added merchandise to its clients and purchasers.
We attended the low-price manufacturer of quality, innovative, and value-added merchandise for discerning clients. These consumers have been confirmed to be extra resilient in the ever-weakening economic system,” he commented.
In today’s competitive environment, he also mentioned that it remained vital to anticipate purchasers’ needs to construct loyalty to Lobster manufacturers at the point of purchase and consumption.
“We retain to leverage our longstanding relationships with clients within the retail, wholesale, industrial, and export channels to provide revolutionary merchandise in partnership with them.”
Moreover, Amaro Foods CEO Tony Amaro highlighted the significance of predicting and fast adapting to patron tendencies and using brand-new product improvement opportunities.
“Consumers searching out artisanal merchandise will now be capable of finding those in their everyday stores and some fast food outlets,” he noted.
He introduced that par-baking turned into a cheap way of offering freshly baked goods without completing in-house baking facilities.
“The approach includes partially baking the dough and then rapidly cooling it. The store then completes the technique. Thus, it permits the production of several fresh artisanal breads and rolls.”
One of the significant benefits of par-bake became the reduction of waste, Amaro said.
He said an expiration date on absolutely baked goods brought about waste and a lack of earnings for retailers.
However, par-baking permits retailers to better manipulate their stock and bake in keeping with demand.
The new facility also taps into the worldwide demand for more healthy meal options to lower waste.
“Par-bake uses fewer ingredients; that’s a healthier opportunity to mass-produce merchandise,” Amaro commented.
I’ve always loved food and I’ve always loved sharing my love of food with the world. This love led me to become a professional foodie, opening my very own restaurant called The Great American Cafe and writing a blog called Foodieso.com, where I’ve been able to share my recipes, ideas and thoughts about food.
