Slideshows

Double dipping in chocolate formulations

Chocolate ingredients take bakery and snack products to the next level on both the indulgence and nutrition scales.

Packaging: A case in point

The latest generation of bulk and case packers addresses myriad issues, including labor, sustainability and even employee safety.

Frying for quality

Choosing the right fryer can help bakers handle premium ingredients, optimize product quality, ensure energy efficiency and raise sustainability.

Piecing together the pasta puzzle

Pasta companies change hands and trade business.

What's new in food

Protein-packed cereals, spicy chips and gluten-free bread hit the market.

Regulatory news in 2013

The Food and Drug Administration took a closer look at gluten-free, trans fat and acrylamide during the year.

Food service news in 2013

Trends in health and snacking emerged in restaurant and retail moves during the year.

What's new in food

Companies inspired by trends in gluten-free, new spins on uses for chocolate.

More than 21,000 attendees from 100 countries and from every segment of the grain-based foods industry took part in the International Baking Industry Exposition Oct. 6-9 at the Las Vegas Convention Center. Over the four days of the show, baking professionals explored half a million square feet of exhibition space.

IBIE 2013 kicks off

Connecting more than 20,000 baking professionals from every segment of the grain-based market, the 2013 International Baking Industry Exposition kicked off Oct. 6 in Las Vegas.