Monogram Foods acquired Progressive Gourmet, a baked goods and hors d’oeuvres provider based in Wilmington, Mass.

American Bakers Association (ABA), Washington, D.C., and the Biscuit and Cracker Manufacturers’ Association (B&CMA), Columbia, Md., announced plans to explore merging the two organizations.

Rhodes International, Salt Lake City, Utah, introduced new Rhodes Bake-N-Serv Microwaveable Cinnamon Rolls.

Arbor Investments acquired South Coast Baking, LLC, a manufacturer of frozen cookie dough.

Maplehurst Bakeries, a Brownsburg, Ind.-based division of Weston Foods Ltd., Canada, announced plans to build a 173,000-square-foot commercial bakery in Nashville, Tenn.

Ozery Bakery, Canada, released One Bun Organic Squares, which are pre-sliced, square, skinny sandwich buns.

To protect against failures or damage caused by fire, La Lorraine turned to UK-based WAGNER to install OxyReduct, a fire prevention concept that provides action rather than reaction.

Nina Bakery, a European producer of artisanal pita breads for the restaurant and catering industries, released new fully baked frozen pita sticks.