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Innovations

News and feature stories from Baking & Snack

Hitting the bars
Consumers turn to bars to satisfy cravings for more energy, simple ingredients and new flavors and textures.
IFT: A diamond of a show
In its 75th year, IFT celebrates the past, present and future of food science at its Annual Meeting and Food Expo, June 21-24 in New Orleans.
The state of snacking
Head of Snack Food Association weighs in on innovation, G.M.O. labeling.
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?
Bouncing to the next aisle
Brands extend their reach beyond their category of origin.
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.
The GMO drum beats louder
As more foods go non-GMO, is such a label in your future, too? Maybe. Maybe not.
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.
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.
B&CMA heads to Nashville
89th Annual Technical Conference big on education, discussion of hot topics.
Growing a family business
Mariano Turano introduced Chicago to his Old World breads, and his sons expanded its exposure to the nation.
Honoring the past, inspiring the future
Baking Museum aims to preserve the industry’s heritage and recognize those greats who made it so strong.
Meeting mixing needs
Donald R. Shaffer’s foresight and technological advances have reshaped dough development and mixer sanitation.
Outside the box
With an eye toward innovation and a focus on the future, the American Bakers Association prepares for its annual convention.
Pitch perfect
Brioche Pasquier’s chocolate-filled brioche offers quick decadence on the go.
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.
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.
Europain 2014 focuses on trends
Paris show highlights competition and innovation March 8-12.
Non-GMO: Go or no-go?
The debate of genetically modified organisms rages on.
Plucked from obscurity
Once considered niche products, organic and all-natural baked foods and snacks now find themselves front-and-center in the marketplace.
What’s in a name?
Explore the differences in the various clean labels.
The Only Constant: CHANGE
Bakery professionals get ready for the future at ‘the Best Week in Baking,’ set for March 2-4 in Chicago.