Lone Star Bakery brings together family ownership, manufacturing scale, and investment to drive growth nationwide
Issue 214- 2026
Innovation Why healthier convenience foods rely on better taste innovation
Food Safety How manufacturers can turn one-off training into daily discipline
Main Interview Cryogenic technology offers new routes to capacity and innovation
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Welcome to the latest issue of Food Chain, where innovation takes center stage across a diverse selection of stories and conversations. From developing healthier convenience foods without compromising on taste, to embedding food safety practices into the everyday routines of a workforce, manufacturers are continually finding new ways to respond to changing expectations. Our features explore how practical innovation can
make a difference not only to the products reaching consumers, but also to the processes behind them.
In our main interview, we look at the growing role of cryogenic technology and how it can help manufacturers unlock additional capacity while creating opportunities for greater flexibility and innovation. Elsewhere in the issue, we profile a range of companies and explore the ideas, technologies and approaches shaping their businesses.
As the food industry evolves, the ability to innovate thoughtfully, consistently and with purpose remains increasingly important. We hope you enjoy the issue.
Mary Floate, Assistant Editor MYF @ finelightmediagroup. com
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Blending more than a century of baking heritage with a modern approach to production, Lone Star Bakery creates a diverse range of baked goods for foodservice, retail, and restaurant customers. From biscuits and kolaches to desserts and sweet treats, the Texasbased business continues to innovate while staying true to its roots.
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