Lesaffre's In the Dough e-zine shares an IBIE recap with highlights of its Master Bakers and how the industry is finding excitement and opportunity in its range of new product introductions. Learn how Accent 6500 Sodium Reduction Blend is helping bakers reduce sodium without losing flavor or handling capabilities and how Artisan Fleurage, another new product, provides sensory enhancement to a variety of doughs.

International attendees represented a considerable portion of growth.

A.B.A.’s NextGenBaker leadership panel focuses on how to effectively innovate new products for emerging trends.

A.B.A.’s NextGenBaker leadership forum provided inspirational advice from four of the world’s top executives in the baking industry.

A.B.A.’s NextGenBaker leadership forum provides inspirational advice from four of the world’s top executives in the baking industry.

A.B.A. study gives glimpse at today’s consumer trends and how bakers can better promote themselves moving forward.

Simple swaps may inspire shoppers to pay more, says Barry Callebaut.

Panelists discuss the functional benefits of cassava flour, pea hull fiber and deactivated yeast.

With must-have protection on packaging equipment, it’s up to employees to follow safety guidelines.

Bakers learn how remote maintenance can increase uptime and alleviate workforce issues.