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Innovations

News and feature stories from Baking & Snack

Bakeries outsource engineering services
Specialization brings focus to constructing new lines and facilities.
Annual construction report: Building a safer future
Companies anticipate future food safety regulations when designing and building today’s facilities.
Finding funding for future growth
New Horizons reaches out to local officials to discover millions of dollars in government grants and financial assistance.
Managing your talent
How to maintain one of the most valuable assets of your plant: your employees.
New Horizons gets help from its friends
How the community helped New Horizons invest in expansion.
Perfect pretzel pairings
Bakers discover the ideal flavors to combine with soft pretzels in a range of shapes and sizes.
Pretzelizing the freezer case
Pretzel bread trend trickles down from fine dining to the home.
Pretzels pair with sweet or savory
Flavor preferences for pretzels seem to vary based on their shape.
Smart Portions moves to top of the class
Muffin Tops from Uncle Wally's receive extra credit for probiotics.
How to achieve kosher certification
Addressing issues for food processing and project implementation.
Pack Expo sells out exhibit space
Attendees can check out the latest in packaging as well as processing systems Oct. 28-31.
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.
Flatbreads stretch the bread category
As loaf bread sales decline, tortillas and flatbreads hope to become the greatest thing since sliced bread.
Making a connection
How to leverage digital tools to best serve a bakery or snack food brand.
Perfect for Two creates perfect harmony
New pastries from Skinner Baking hit all the right notes for in-store bakery consumers.
Wrapping up school lunches
Mission Foodservice responds to new school lunch standards with whole-grain-rich wraps.
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.
How to streamline startups
Developing and managing your project startup team.
A walk on the wild side
Brown and wild rice combine to provide 12 g whole grains per serving of Shearer’s Foods’ Wild Riceworks crisps.
New products launch trends
Bakery product introductions tease value-driven consumers and niche products.