Lucas Cuni-Mertz

LARCHMONT, NY — Ampak Co. Inc. is partnering with Agrigum International, a UK-based producer of gum arabic, to expand the distribution of the ingredient in the United States.

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Donut makers increasingly use holidays or the change in seasons as an opportunity to debut timely flavor innovation that generates consumer buzz and donut cravings.

The Cereals & Grains Association is looking to the future with a completely revamped annual meeting. This year, the association will host its inaugural Chemistry, Quality and Technology Conference Oct. 16-17 at the Hyatt Regency in Schaumburg, Ill. The event is described as a “significant shift” from the conference’s previous format, said Jennifer Robinson, Cereals & Grains Association president, offering a fresh approach to the most important topics facing the industry.

Marson Foods may not be a familiar name to many in the baking industry today. That’s likely going to change very soon.

Donut manufacturers today are focused on providing retailers with products that not only taste great but also help their businesses thrive.

Marson Foods’ new 147,000-square foot- Hazelwood, Mo., plant is a wonder of bakery automation. From raw ingredient handling all the way to the freezer, only three people are needed to operate an entire line. The bakery currently has two lines — one for waffles and another for waffle sandwiches — but will eventually hold up to seven.

KEOKUK, IOWA — Allied Blending completed an expansion to its production plant in Keokuk, Iowa.

Dave Marson, co-founder of waffle manufacturer Marson Foods, Carson, Nev., has worked in food manufacturing for almost 40 years, but he’d never gotten to build his dream plant.

Tremaine Hartranft has worked in the baking industry for 18 years, helping deliver industrial cookie and cracker ovens to bakeries around the world. Industrial machinery like this wasn’t anything new to Hartranft, however, as he grew up working on a local dairy farm.