News and feature stories from Baking & Snack

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.
Biscuits from the continent
American consumers embrace a European breakfast staple with belVita Breakfast Biscuits.
Expanding by shrinking
Better4U Foods capitalizes on the success of its original gluten-free frozen pizza line with the launch of its Personal Size All Natural Multigrain Gluten Free Pizzas.
New frontier in c-stores
Premium sweet goods find a new outlet for sales.
New twist on take-and-bake
Oven-proof film make finishing par-baked breads easier.
SNAXPO 2014 goes big in the ‘Big D’
Annual snack-food industry convention to offer opportunities for business development, insight and networking.
Treat yourself
Premium sweet goods offer consumers a respite from dietary restrictions and buckled budgets.
Trend-setting flavors in sweet goods
Maturing palates keep the baking industry on its innovative toes.
Why consumers shop in-store bakeries
IDDBA releases consumer research for the in-store bakery.
Company values resonate with consumers
A bakery’s culture can bring in loyal customers as much as a tasty product.
Flowers Foods sees growth, new markets from Hostess
Flowers expects the re-launch of well-known brands to help boost recently invaded markets.
No pain, no gain in the bread industry
Bread bakers gladly experience growing pains as they absorb business leftover from Hostess and prepare to hold on to their share when Wonder bread returns.
interpack 2014 unveils packaging’s future
The international packaging trade show continues successful programs from previous years.
ACE Bakery pays it forward
The artisan bakery encourages food artisans from all segments at its recent Incubator event.
The road to FSMA
For bakers and snack food manufacturers, there is still much to learn about pending food safety regulations between now and 2015.
Par-baked breads are par for the course
Bakeries see new opportunities, as well as greater competition, in the par-baked bread and roll arena.
Reinventing snack time
Bakers and snack producers turn to unique flavors, health trends and other successful categories for inspiration that will grab consumers’ attention.
All about increasing yields
Tortilla Industry Association co-locates its annual technical seminar once again with Baking Expo