A delicious way to support a good cause 11.22.2021 By Michelle Smith Bay State Milling’s support for Project Bread continues with deli partnership through the holidays. Read More
Nothing says celebration like cake 11.18.2021 By Michelle Smith Consumers are gathering in groups large and small, which has helped push sales higher.Read More
Reading hires Mitchell Arment as process technologist 11.12.2021 By Michelle Smith He will join the team at the RBS Science and Innovation Center. Read More
Finding the right path to reduce sodium in school lunches 11.09.2021 By Michelle Smith It takes some creativity and a multipronged approach to satisfy picker young eaters.Read More
School nutritionists want to ease sodium limits 11.02.2021 By Michelle Smith Schools can obtain waivers for meeting certain nutritional guidelines because of pandemic and supply chain problems.Read More
Companion Baking expands bread pudding operation 10.29.2021 By Michelle Smith The St. Louis bakery’s branded products can now be found in five more grocery chains. Read More
Dial up flavor to help reduce salt 10.26.2021 By Michelle Smith Sweet baked goods can benefit from vanilla or added fruit while spices and sour notes enhance flavor in non-sweet products.Read More
What makes a great loaf of sourdough bread? 10.25.2021 By Michelle Smith Bakers explain the importance of crust and crumb — and flavor, of course — when assessing loaves. Read More
Artisan bakers experiment with alternative grains 10.21.2021 By Michelle Smith Those willing to move out of their comfort zones have several new varieties to try.Read More
Sodium reduction is tricky business 10.19.2021 By Michelle Smith Salt alternatives provide flavor and functionality but can impart some bitter flavors.Read More