News and feature stories from Baking & Snack

Waves of grains
As the whole grain market matures, companies diversify their wholesale product portfolios with new grains or by entering different product segments.

ABA members become energy stars
Two ABA members participating in EPA’s Energy Star Challenge for Industry program reflect how it has made their bakeries’ future a bit brighter.

Lessons learned at All About Baking
AIB’s weeklong class provides the foundation for a life in the baking industry.

Factoring in fun
From the young to the old, everyone enjoys indulging once in a while.

Engineering a better bakery
Focus on planning, preparation and skilled labor when installing or upgrading a production line.

Pies for every season
Rocky Mountain Pies breathes new life into the frozen pie category with its Sugar House label.

IBIE One-stop shopping
By incorporating pizza and other new market segments, IBIE meets the needs of the baking industry in its entirety.

Across the ages
By understanding a generation’s place in life, bakers and snack producers can better market products to the right consumers or reposition goods to reach a new audience.

Protecting the bottom line
Employee safety can have the biggest impact on a bakery’s overhead.

IBIE introduces Innovation Showcase
This gallery will guide attendees to the latest on the show floor.

Cookies and crackers in KC
Networking, education and field trips highlight B&CMA’s 88th Annual Technical Conference, May 5-8.

CRMB now accepting entries for Americas Best Raisin Bread Contest
Finalists can win trip to showcase their skills at IBIE in Las Vegas

Innovation through sustainability
To be successful, corporate sustainability practices must resonate through all economic, social and environmental areas of your business.

GMA to explore critical food issues
Forum will connect sound science and responsible solutions

In Pursuit of Healthier
Snack producers turn to nutritional guidelines and consumer attitudes to inform healthy snack innovation.

A Bakers Baker
A pioneer of the modern era, Ernest Nickles lived for the baking industry, spending seven decades working almost every day at Alfred Nickles Bakery, Navarre, OH.

Theory into Practice
Torahiko Hayashi, founder of Rheon Automatic Machinery Co., Utsunomiya, Japan, applied rheological science to processing equipment, enabling bakers to make affordable artisan products.

Exclusive Survey Making the Safe Bet
Here’s how bakers and snack food processors expect to make capital investments in 2013 and what’s driving those plans.

Long and Short of ROI
Investing focuses more on short-term returns.

Balancing the Cost of Health
To compete in the healthy snacks arena, companies must find ways to offset the cost of healthy ingredients.

New Standards for Sanitation
Baking industry takes a major step forward to improve the guiding principles surrounding the sanitary design of equipment.

Put a Label on It
Creating a healthy snack can be as simple as calling out existing health attributes on the packaging.

IBIE Where Business Gets Done
Sosland Publishing Co. to serve as an Official Media Sponsor at Baking Expo 2013.

Baking Snacks 20th Annual Capital Spending Survey
When it comes to capital spending, companies want a quick, guaranteed return on investment.

Inspired Choices
The Baking Hall of Fame invites the industry to honor its own.