Month: July 2015

For many New Yorkers, the words "unleavened bread" conjure up memories of matzo, late-night seders and looking for the afikomen. That is slowly changing. The humble tortilla is on the rise, lifted by a growing Hispanic population and entrepreneurs capitalizing on an artisanal food craze that has put an emphasis on healthy and freshly prepared cuisine. …

The International Dairy-Deli-Bakery Association (IDDBA)™ announced the release of its latest original research, High Stakes of Food Safety in Dairy, Deli, Bakery & Prepared Foods. Developed in conjunction with Phil Lempert, SupermarketGuru, the study explores what customers see and think when shopping supermarkets and how their perceptions shape trip frequency and basket size. These findings can assist food retailers in developing best practices and processes for promoting food safety within their stores, resulting in more loyal and satisfied customers. …