A GFSI audit isn’t complicated but does require commitment from everyone involved.

Recent studies have revealed that carob germ protein shows promise in gluten-free baking.

Proper oven exhaust improves the quality of baked goods and keeps bakeries safe.

Fermenting a portion of flour before it is added to dough can save time and money.

Michael Bultel, Lesaffre North America baking business development manager, shares how bakers can achieve critical cost savings on ingredients.

An effective food defense plan can protect against an act of intentional adulteration.

Toasting pulses, including peas, chickpeas and lentils can help reduce beany and grassy off-flavors.

Post-pandemic operating schedules have created new challenges for service providers, maintenance crews and sanitation departments.

MGP Ingredient’s Rachel Mitacek shares how bakers can best incorporate plant proteins into their products.

Modified Atmosphere Packaging (MAP) can help extend shelf life and reduce waste.