News and feature stories from Baking & Snack

Trends Flourish
Waves of grains
As the whole grain market matures, companies diversify their wholesale product portfolios with new grains or by entering different product segments.
Claiming the right shopper
Bakers stake a claim on packaging that will fit consumers’ attitudes about health and the economy.

Lessons learned at All About Baking
AIB’s weeklong class provides the foundation for a life in the baking industry.
Across the ages
By understanding a generation’s place in life, bakers and snack producers can better market products to the right consumers or reposition goods to reach a new audience.
Cookies and crackers in KC
Networking, education and field trips highlight B&CMA’s 88th Annual Technical Conference, May 5-8.
Engineering a better bakery
Focus on planning, preparation and skilled labor when installing or upgrading a production line.
Factoring in fun
From the young to the old, everyone enjoys indulging once in a while.
IBIE introduces Innovation Showcase
This gallery will guide attendees to the latest on the show floor.
IBIE: One-stop shopping
By incorporating pizza and other new market segments, IBIE meets the needs of the baking industry in its entirety.
Pies for every season
Rocky Mountain Pies breathes new life into the frozen pie category with its Sugar House label.
Protecting the bottom line
Employee safety can have the biggest impact on a bakery’s overhead.
Call for Best Raisin Bread entries
Finalists can win trip to showcase their skills at IBIE in Las Vegas