Muffin maker to build new plant in South Carolina 04.11.2019 By Eric Schroeder The Muffin Mam will invest $18.8 million in new 100,000-square-foot facility.Read More
Newly defined fiber sources add power to bakery products 04.03.2019 By Donna Berry With functionality and nutritional value finally being defined, opportunities await formulators.Read More
Chemical leavening ingredients: Out-of-the-box vs. custom 02.12.2019 By Charlotte Atchley Working with tailored systems requires some technical know-how but offers bakers a lot of control.Read More
Flowers Foods debuts D.K.B. English muffins 01.22.2019 By Eric Schroeder New products are certified U.S.D.A.-organic and Non-GMO Project verified.Read More
A baker’s plan B for reducing sodium 01.08.2019 By Charlotte Atchley For products that need a decrease in sodium, formulators can look to chemical leavening agents.Read More
Solving for X in the calorie reduction equation 10.30.2018 By Charlotte Atchley When reducing calories in baked foods, consider all the variables, known and unknown, to maintain product quality.Read More
The strengths and shortcomings of label-friendly mold inhibitors 08.21.2018 By Charlotte Atchley To keep products fresher longer, bakers must examine a product’s functional needs.Read More
Frozen bakery market projected to grow 08.03.2018 By Anna Wiber Higher quality products are fueling global sales.Read More
Otis Spunkmeyer chocolate chip muffins headed to school 07.09.2018 By Eric Schroeder New offering is part of company’s Delicious Essentials food service portfolio.Read More
Grain-free muffin maker secures $2.5 million investment 06.07.2018 By Rebekah Schouten Seed capital round led by former Boulder Brands execs.Read More