Chile has launched a labeling initiative that prevents marketing to children under 14 and includes front-of-packaging “stop signs” that caution consumers about products high in sugar, saturated fats or calories.

When it comes to the changing baking and snack industries, there are a lot of changes — and a lot of data — to digest.

A trip to Canyon Bakehouse serves as a reminder of bakers’ mission to feed.

One-stop shopping and everyday low prices lure consumers, but a good deal remains the best way to get people out of their houses and into the store.

The European baking industry has undergone great changes since the event was held in Germany three years ago, according to Michael Wippler, president of the German Baker’s Confederation.

La Mie Caline, a national chain of 238 shops, could be called the French version of Panera Bread.

A boutique of stylish new products features a collection of claims, including no preservatives, nothing artificial, minimally processed and free of gluten, dairy, eggs and other allergens.

Bakers will guide people through their facilities all over the world virtually.

Baking & Snack finds a new way to bring in-depth industry coverage to the web.

Since 2013, 14 B.B.U. bakeries received E.P.A.’s Energy Star certification while 11 others achieved the goals for Energy Star Challenge for the Industry.