News and feature stories from Baking & Snack
Dave’s Killer Bread puts its own spin on honey wheat bread.
The bagel category treads a narrow path between today’s two food trends of nutrition and indulgence while never quite fitting into either.
Kind Healthy Snacks’ new line is not just a product but also a movement.
No matter the form, cakes, pies and other decadent treats deliver on consumers’ cravings for indulgence.
Bakers can better use enzymes by understanding their many functions.
Flowers Foods expands its Mrs. Freshley’s line with an old favorite.
Consumers turn to bars to satisfy cravings for more energy, simple ingredients and new flavors and textures.
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.
Head of Snack Food Association weighs in on innovation, G.M.O. labeling.
Baking & Snack plans a look at ingredient innovation centers launched in the past 24 months. Is yours one of these?
Brands extend their reach beyond their category of origin.
TIA’s upcoming annual convention proves tortilla business is anything but flat.
By aggressively serving the needs of a specific demographic group, lifestyle brands transcend food and become a part of consumers’ lives and identities.
As more foods go non-GMO, is such a label in your future, too? Maybe. Maybe not.
2014 Capital Spending Survey shows a common risk-averse philosophy.
Making enrichment practical for bakers led John Watson and Watson, Inc. into fortification for nutritional improvement worldwide.
A strong IBIE 2013 leaves many companies wondering if 2014 is going to be the breakout year.
Here’s how seven bakeries made their capital work to respond to consumer and customer demands and bolster their presence in the market.
89th Annual Technical Conference big on education, discussion of hot topics.
Mariano Turano introduced Chicago to his Old World breads, and his sons expanded its exposure to the nation.
Baking Museum aims to preserve the industry’s heritage and recognize those greats who made it so strong.
Donald R. Shaffer’s foresight and technological advances have reshaped dough development and mixer sanitation.
With an eye toward innovation and a focus on the future, the American Bakers Association prepares for its annual convention.
Brioche Pasquier’s chocolate-filled brioche offers quick decadence on the go.
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.