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Innovations

News and feature stories from Baking & Snack

Taking a new look at enzymes, part 2
Bakers can better use enzymes by understanding their many functions.
Hitting the bars
Consumers turn to bars to satisfy cravings for more energy, simple ingredients and new flavors and textures.
Calling all ingredient innovation centers!
Baking & Snack plans a look at ingredient innovation centers launched in the past 24 months. Is yours one of these?
The GMO drum beats louder
As more foods go non-GMO, is such a label in your future, too? Maybe. Maybe not.
Business in the round
TIA’s upcoming annual convention proves tortilla business is anything but flat.
Cultivating relationships with consumers
By aggressively serving the needs of a specific demographic group, lifestyle brands transcend food and become a part of consumers’ lives and identities.
Bouncing to the next aisle
Brands extend their reach beyond their category of origin.
Survey: More bakers ‘firmly in the black’
2014 Capital Spending Survey shows a common risk-averse philosophy.
Fortifying the World
Making enrichment practical for bakers led John Watson and Watson, Inc. into fortification for nutritional improvement worldwide.
Bakers take pragmatic approach to investing
A strong IBIE 2013 leaves many companies wondering if 2014 is going to be the breakout year.
Strategic moves in capital spending
Our exclusive industry survey shows a steadily strengthening industry remains cautiously optimistic about investing but well-positioned to seize golden business opportunities as they arise.
Bakers play to their strengths with capital spending
Here’s how seven bakeries made their capital work to respond to consumer and customer demands and bolster their presence in the market.
Pitch perfect
Brioche Pasquier’s chocolate-filled brioche offers quick decadence on the go.
Growing a family business
Mariano Turano introduced Chicago to his Old World breads, and his sons expanded its exposure to the nation.
Meeting mixing needs
Donald R. Shaffer’s foresight and technological advances have reshaped dough development and mixer sanitation.
B&CMA heads to Nashville
89th Annual Technical Conference big on education, discussion of hot topics.
Snack cake category misses big opportunities
Snack cakes had a bumpy year in 2013, even with the vacuum of Hostess. As the new Hostess Brands settles in, this stagnant category faces big decisions.
Outside the box
With an eye toward innovation and a focus on the future, the American Bakers Association prepares for its annual convention.
Honoring the past, inspiring the future
Baking Museum aims to preserve the industry’s heritage and recognize those greats who made it so strong.
Europain 2014 focuses on trends
Paris show highlights competition and innovation March 8-12.
What’s in a name?
Explore the differences in the various clean labels.
Plucked from obscurity
Once considered niche products, organic and all-natural baked foods and snacks now find themselves front-and-center in the marketplace.
Non-GMO: Go or no-go?
The debate of genetically modified organisms rages on.
The Only Constant: CHANGE
Bakery professionals get ready for the future at ‘the Best Week in Baking,’ set for March 2-4 in Chicago.
Why consumers shop in-store bakeries
IDDBA releases consumer research for the in-store bakery.