News and feature stories from Baking & Snack

Cultivating a green way of life
Schulze & Burch builds sustainable practices into the new norm.

The key to project success
Why sharing your functional control philosophy is important.

Making green by going green
Bakers can discover cool ideas and hot ways to save energy and make their operations more sustainable.

Pretzelizing the freezer case
Pretzel bread trend trickles down from fine dining to the home.

Perfect pretzel pairings
Bakers discover the ideal flavors to combine with soft pretzels in a range of shapes and sizes.

Smart Portion moves to top of the class
Muffin Tops from Uncle Wally's receive extra credit for probiotics.

Pretzels pair with sweet or savory
Flavor preferences for pretzels seem to vary based on their shape.

New Horizons gets help from their friends
How the community helped New Horizons invest in expansion.

Building a safer future
Companies anticipate future food safety regulations when designing and building today’s facilities.

Bakeries outsource engineering services
Specialization brings focus to constructing new lines and facilities.

Managing your talent
How to maintain one of the most valuable assets of your plant: your employees.

Finding funding for future growth
New Horizons reaches out to local officials to discover millions of dollars in government grants and financial assistance.

Pack Expo sells out exhibit space
Attendees can check out the latest in packaging as well as processing systems Oct. 28-31.

How to achieve kosher certification
Addressing issues for food processing and project implementation.

How to enter the social media world
With smartphones, tablets and gadgets abounding, social media is quickly becoming king.

Effective control system simulation
Defining an appropriate level of software and hardware simulation to improve project startup.

Making a connection
How to leverage digital tools to best serve a bakery or snack food brand.

Wrapping up school lunches
Mission Foodservice responds to new school lunch standards with whole-grain-rich wraps.

Perfect for Two creates perfect harmony
New pastries from Skinner Baking hit all the right notes for in-store bakery consumers.

Flatbreads stretch the bread category
As loaf bread sales decline, tortillas and flatbreads hope to become the greatest thing since sliced bread.

The outsourcing checklist
Your guide to filling gaps in your engineering and operations teams.

AIB on building a clean slate
AIB’s new FS 360 program takes a hands-on approach to identifying sanitation issues and training employees.

Science sun sand at AACCI annual meeting
AACC International’s annual meeting considers the state of cereal science and the formulation of grain-based foods when it convenes Sept. 30.

How to optimize dryer and oven energy performance
Evaluating the design, operation, maintenance and sanitation of your dryer and oven.

A world of innovation at iba
Dieter Dohr and Peter Becker weigh in on this year's show.