Bakers of higher-end breads are dealing with an onslaught of new challenges of health-minded consumers.
Opportunities abound for those companies that go beyond the conventional bread and snack aisles with innovative products that push the right buttons.
Eli’s Cheesecake disrupts the market with an all-new vegan dessert.
AACC International plans a special three-part examination of baking science, technology and trends during its 2014 annual meeting.
The bagel category treads a narrow path between today’s two food trends of nutrition and indulgence while never quite fitting into either.
Dave’s Killer Bread puts its own spin on honey wheat bread.
A new age of multi-textured, multipurpose and boldly flavored products blurs lines and redefines the once-staid snack industry.
No matter the form, cakes, pies and other decadent treats deliver on consumers’ cravings for indulgence.
Kind Healthy Snacks’ new line is not just a product but also a movement.
Bakers can better use enzymes by understanding their many functions.
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.
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.
Baking & Snack plans a look at ingredient innovation centers launched in the past 24 months. Is yours one of these?
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.
Brands extend their reach beyond their category of origin.
TIA’s upcoming annual convention proves tortilla business is anything but flat.
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.
With an eye toward innovation and a focus on the future, the American Bakers Association prepares for its annual convention.
Donald R. Shaffer’s foresight and technological advances have reshaped dough development and mixer sanitation.
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.