On the ground and in the street…

Charlie Baker beat the highly touted Democratic ground game to win the Massachusetts Governor’s race. What does his victory mean for communities of color? And later in the show, the viral video that to date has gotten over 30 million views: men catcalling a woman while she's performing the simple act of walking through the streets of New York City. We’ll talk about what it shows, and why it has sparked a heated debate about street harassment, race, and sexism. Panelists:
- Callie Crossley, Host, Under The Radar with Callie Crossley, WGBH News
- Kim McLarin, Assistant Professor of Writing, Emerson College
- Peniel Joseph, Professor of History, Tufts University
- Phillip Martin, Senior Reporter, WGBH News
- Akilah Johnson, Reporter, The Boston Globe
(Image: Screenshot from the video by Hollaback!)

Rapidojet from Bakery Concepts International, LLC has evolved into a system that produces complete dough and much  more.

We all know that little things can add up to big savings, and many of those little things are bakery basics in the plant. When was the last time you checked your compressed air system operating pressure or the flame on your oven burners? If you can’t remember, then it’s time to get back to the basics and keep tabs on things we might be taking for granted. A little preventative maintenance can go a long way.

Whether you are a banker or a baker, we all need WOO. WOO, otherwise known as “Window of Opportunity,” is that moment when we can make a difference, make a sale, influence an employee or teach a new hire.

A baker’s dozen is a familiar expression that has been around for generations and even centuries. Why has the baker’s dozen continued on as a perpetual phrase? For ideas, products, even industries to perpetuate, they must connect to a sense of truth or emotional certainty. There are two values the baker’s dozen phrase aligns with, no matter what the conception. Those two values are integrity and generosity.

It’s been a slippery road this year. Impacted by a widespread drought, fluctuating commodity prices and a still-weak economy, bakers have been hit with some tough circumstances.

Gluten-free pioneer Bakery on Main has seen steady growth over the past two decades and brought forth a flurry of innovation in the wake of expansion into a new plant.

Global food company, the Kerry Group, has announced that it will establish its new centre for excellence for bakery products in Melbourne, creating 118 new jobs. The A$13.7 million investment by the company in the Western Melbourne suburb of Altona (18 km from the Melbourne city centre) will be used to purchase state-of-the-art manufacturing equipment, and increase their research and development capacity.

Donald Trump promised repeatedly to pardon hundreds of people caught up in the events of January 6, 2021. For those who marched peacefully through the Capitol, it's time for the nightmare to end.

Laurie Baker’s spaces are meant for the common man. Even fifty-plus years later, his buildings continue to inspire architects, much like museums. Five award-winning architects from different generations talk about their favourite Baker building. International Museum Day is on May 18

Breadway in Visakhapatnam focuses on offering authentic flavours through artisanal breads and bakes

A top U.S. commercial bakery is pushing back on a Food and Drug Administration warning to stop using labels that say its products contain sesame — even when they don't

The post Bakery that makes Sara Lee and Entenmann’s pushes back on FDA sesame warning appeared first on Boston.com.

Amyris, Inc., a supplier of sustainable and natural ingredients, and AB Mauri North America, a global supplier of yeast and baking ingredients, jointly announced an exclusive multi-year agreement for the sale and purchase of Amyris' Purecane™ RebM zero-calorie sweetener for baking applications.

Responding to the growing demand for allergen-friendly options, Dr. Schär USA introduced Artisan Baker White, Artisan Baker Multigrain, and Artisan Baker 10 Grains & Seeds Breads, now available in a soy-free formulation.

Innophos, a global leader in leavening agents for the bakery industry, announced the release of its latest product addition to the LEVAIR® baking portfolio. New LEVAIR® Select is a non-aluminum based* alternative to traditional sodium aluminum phosphate (SALP).

Tate & Lyle, a leading global provider of food and beverage ingredients and solutions, invites International Baking Industry Exposition (IBIE) attendees to experience its broad and innovative expertise in bakery and snacks at a time when the ingredients market for baked goods is expected to grow at a CAGR of 5% between 2022-2026, according to research conducted by Tate & L

"Bob’s Signature Blends Baking Mixes are a testament to our commitment to combining the wholesome, premium ingredients we are known for with ease of use,” said Blake Issac, director of innovation marketing at Bob’s Red Mill. 

This new collection features three seasonings that showcase up-and-coming flavors and ingredients that we expect to see trending in the coming months and beyond.

Ellison Bakery is a manufacturer of cookies, snack bars, crunches, toppings, and inclusion ingredients for retail, food service and private label end markets. Terms of the transaction were not disclosed.

The innovative and award-winning mini flatbreads are baked with upcycled flour, made from barley, wheat and rye rescued at the end of the beer making process. 

Each carton contains eight, individually-wrapped chewy granola bars for on-the-go snacking, entertaining, and lunchbox pairings. 

Each crêpe is crafted using original French recipes and filled with the timeless American combo of creamy peanut butter and sweet grape filling – providing the best of both worlds in each bite.

As we move into 2025, the food industry is poised for significant transformations. Reducing sugar in kids' cereals, embracing the snack revolution, and innovating in the bakery sector will shape the future of food. These trends reflect a broader shift towards health, sustainability, and consumer satisfaction, paving the way for a more nutritious and delicious future.

While the 2015–2020 Dietary Guidelines for Americans recommends an intake of added sugar of less than 10% of daily calories, only 42% of Americans are meeting this guideline.

Developed in collaboration with Japan's renowned Yamazaki Baking, these breads seamlessly merge authentic Japanese baking traditions with Tom Cat's American artisan standards.

The company successfully completed a build-out with employee-centered construction for Crown Bakeries.

VEMAG engineers developed the FT722 filling table, a new solution for bakeries to produce a variety of baked goods with exact weights.

Glenn Wayne Wholesale Bakery manufacturers donuts, muffins, Danish pastries, cookies, brownies and other baked goods from its full-line manufacturing facility in Bohemia, N.Y.

The newly acquired Cooper Street Bakery will operate independently from the Cooper Street Snacks brand but will play a crucial role in supporting the company’s expanding product lines.

Clif Bar's Twin Falls bakery was named Food Engineering’s Sustainable Plant of the Year in 2017. The Indianapolis bakery has a different—although equally successful—story to tell.

The modern distribution facility includes 12,000 sq. ft. of fully automated freezer capacity, end-to-end research and development capabilities, automated production lines to increase sales capacity, and space for five additional production lines. 

The rapidly expanding worldwide population along with reduced nutrition awareness will increase the preference for natural food ingredients.

Siegle is a senior finance professional with more than 30 years of experience with industrial manufacturing companies.

Two extraordinary cake artists – Alison Dunlop of A.R.D Bakery and Amy Yip of Yip.Studio – are redefining what it means to bake a cake.

Food manufacturers around the globe need to ensure that quality standards are met—whether they have one manufacturing location or dozens.

When it comes to new developments in inspection/detection equipment for the snack and bakery industry, consumer demand for variety is driving the need for equipment that is flexible enough to accommodate new product types, packaging materials, and package sizes.

The owners of the company operated Nature’s Bakery before selling to Kind Snacks.

The more plant personnel who participate in your facility’s food safety audit, the better. These educational experiences allow your staff to engage with the audit process and improve their food safety knowledge.

The air around your product should be maintained just like all equipment and product itself. The air intake system should be part of your sanitary design program, evaluating the design to ensure inspection and cleaning hatches are installed at various points for proper maintenance.

If your food safety plan has identified critical control points and/or preventive controls per your hazard analysis, the FDA'’s Food Safety Modernization Act (FSMA) requires you to have a documented recall program.

Though the baking industry has a very safe record for the production of shelf-stable food products, Salmonella continues to be a pathogen of concern.

Dunkin’ is rereleasing its pumpkin bakery line-up of treats plus its Maple Sugar Bacon Breakfast sandwich, and a twist on its Snackin' Bacon.

Baking bread is a balancing act, and any change in ingredients and technique can shift the outcome of a loaf in ways that affect flavor, volume and structure.

It has never been a better time to be in artisan baking. We are living in a time of heirloom wheat rediscovery and renewed appreciation for ancient grains.

Bakery snacks saw a relatively flat year per IRI, Chicago, with 0.16 percent growth to $3.4 billion. Grupo Bimbo far outperformed the category average, though, with growth of 14.48 percent to $249.4 million.

The 2019 Taste/Tomorrow event that took place in Chicago from May 1 to 2 provided a platform for Puratos to release its latest body of independent global research into top bakery, patisserie and chocolate trends shaping today's marketplace.

Snack Food & Wholesale Bakery was recently able to talk to Jonathan Davis, SVP of innovation, La Brea Bakery, Los Angeles, about upcoming bakery trends for 2020.

Snack and bakery producers innovate in ways that fulfill consumers’ interest in healthy indulgence.

From vertical ovens to flexible production lines, MECATHERM will showcase its solutions to address current industry challenges regarding product quality, industrial performance, and sustainability.

An interview with KPM Analytics on key performance indicator (KPI) solutions.