General Mills, Minneapolis, signed a definitive agreement to acquire Annie's Inc.

Rustic Crust, Pittsfield, N.H., is breaking ground on a new bakery and production facility on the site of the bakery leveled by fire earlier this year.

Absolutely Gluten Free Foods, Bayonne, N.J., introduced a flourless, cauliflower crust gluten-free pizza, available in Mozzarella and Non Dairy Mozzarella Style varieties.

Nestlé USA, Solon, Ohio, created what is said to be the first customizable frozen pizza with DIGIORNO’s new DESIGN A PIZZA kit.

Kiki’s Gluten-Free Foods, Arlington Heights, Ill., launched what is said to be the first gluten-free deep dish pizza for the foodservice industry.

The Schwan Food Co., Marshall, Minn., revamped its Tony’s pizza line to bring back its authentic taste.

Detection and rejection of products containing contaminants is no longer a luxury addition to the production line but a necessary step in the production process. The implementation of x-ray systems has provided seamless integration of high-tech product inspection solutions into the processing line.

Any way you slice it, pizza just got a lot more fun and convenient with new Red Baron Deep Dish Mini pizzas.

Sonoma Flatbreads by Donatos is continuing to rise with the emergence of a new line of gluten-free pizzas.