We toured Nonni’s Foods 45,000-sq.-ft. biscotti production facility in Ferndale, N.Y.

GRINDSTED® NG 100 is a next-generation, non-GMO emulsifier that is highly functional and cost effective. Its primary function is starch complexing, which results in improved crumb softness in yeast-raised baked goods.

The artisanal baking trend of the past few years left many large baked goods companies wondering how to hurdle all the obstacles in creating mass-produced items that achieve artisan-style quality.

Innophos returns as a presenter at the Institute of Food Technologists (IFT) Annual Event and Expo from July 16 – 19, 2023, at Chicago’s McCormick Place Convention Center. Innophos also invites IFT23 attendees to visit booth #S2810 to learn more about their science-backed phosphate technology solutions.

Innophos returns as a presenter at the American Society of Baking’s (ASB) Annual BakingTECH Event and Expo from February 27 – 29, 2024 at the Hilton Chicago. BakingTECH is one of the largest events of its kind bringing together thousands of attendees, including scientists, food professionals, and exhibiting companies from around the globe.

Kemin Industries is offering bakers an interactive tour of its new Bakery Innovation Center located at its worldwide headquarters in Des Moines, Iowa. The state-of-the-art innovation center with pilot-plant equipment technology and capabilities helps bakers get the next generation of great-tasting baked goods to market quicker. 

Kemin Industries will showcase its complete line of clean label ingredient solutions for baked goods during the 2022 International Baking Industry Exposition (IBIE22) in Las Vegas, NV, September 18-21.

LEVAIR® solutions help commercial bakers improve profitability, reduce waste, and reach key sustainability goals –all while they address evolving consumer trends.

Kemin Industries offers new interactive infographic at its website for Kemin Food Technologies-North America. The new resource can help manufacturers rise above inflationary challenges and keep bakery and snack products fresher and safer for longer.

“The prices for all ingredients can be very high,” affirms Andrea Bayne, owner and head baker of BoriMami Bakery in Melbourne, Florida. “Demand for organic products exceeds supply, which can cause price increases and make consistent sourcing an issue.”

Stellex’s partnership with J. Skinner will support investment into production capacity expansion, increased automation, and new product development. 

Some people place such a high emphasis on quality that they hang their shingle on it, like Publican Quality Bread has in Chicago. Just bite into any of the signature artisan breads the bakery distributes to restaurants throughout the city and you'll have all the personal experience you need to define quality bread for yourself.

Held in Las Vegas every three years, the International Bakery Industry Exposition (IBIE) gathers the baking community to fuel the next generation of bakers, promote economic growth, and educate and advance the future of baking together.

Blends by Orly recently unveiled a new packaging design for its blends.

Jill McCauley and Terry Howard, the founders of The Invisible Chef, are expanding their baking mix collection with the launch of new Baking Kits at the Winter Fancy Food Show in Las Vegas.

Domino Sugar is sharing an inside look into the hottest 2024 baking trends.

New “Compozym” enzyme series reduces dependence on global wheat markets.

What does clean label mean? How can you be certain your newly developed product meets today's clean-label expectations while consumer demands continue to evolve?

A recent inquiry to the American Bakers Association (ABA) asked what the purpose of emulsifiers are in a bakery formula.

IFF has announced the launch of Enovera 3001, an enzyme-only solution as the newest addition to IFF’s range of ingredients for the bakery industry.

As baking application scientist, Sarah Gutkowski’s duties will include developing formulations with MGP’s protein and starches for customer applications.

A founder of the baked snack brand talks about its origins, growth, and future.

Penford Food Ingredients' GumPlete GF 101 improves texture in gluten-free baked goods applications, such as bread, cookies, muffins and cakes.

As the dark days of the COVID-19 pandemic descended upon America in early 2020, the American population began reacting to their new reality, and it was clear that snack and bakery production across the country would face a clear challenge. People were stocking up on supplies at an alarming rate, and the rush was on to keep grocery store shelves stocked.

The new packaging delivers not only an all-new look but additional proficiencies that make the product even better, for longer. 

The bakery consulting company shares insights from its three decades of history.

Consumers can add eggs, butter or oil, and water for homemade baked goods with the new mixes.

New Jersey bakery Hudson Bread counts on Koenig for its high-quality bread production, with a new dough sheeting line as the newest addition to its production line.

The Essential Baking Co. also now reaches a national audience with its Take & Bake line of artisan sourdough batards and baguettes, which get a notable 190-day ambient shelf life thanks to modified-atmosphere packaging (MAP).

One of the concepts often overlooked in the baking industry is that baking is really fundamental chemistry in action.

Industry suppliers offer new and updated leavening ingredients for the development of clean-label snacks and baked goods.

Brand also expands dessert bar offerings with new Chocolate Pie Bar Mix.

The company creates plant-powered, gluten-free products rooted in Konjac—a fiber-rich Asian root plant that can be used to empower flour substitute applications.

After the very successful introduction of the air-cooled Bantam-Series Post-Baking dryers two years ago, RFC is now offering the air-cooled design in a more powerful two-zone design

If you’ve never visited a large-scale bakery facility, stepping onto the production floor of Highland Baking’s flagship location in Northbrook, IL is likely to overwhelm. 

The brand’s unique products have made it a Chicago staple.

The first-ever color-reveal cupcake and cookie dough pop mixes from Betty Crocker turn green for Elphaba or pink for Glinda.

During BakingTech 2017, the American Society of Baking presented several Innovation Awards to celebrate leadership in bakery equipment, technology, ingredients and more.

The American Society of Baking (ASB) announced the 2025 inductees into the Baking Hall of Fame at its regional meetup held Oct. 24 at the Bundy Baking Museum in Urbana, OH, home to the Baking Hall of Fame.

The respected industry leader served the baking field for more than 45 years, most recently as diversity, equity, and inclusion director with Highland Baking Co.

Bread is a universal language. Nearly every culture has historical roots in forming judicious combinations of water and grains, seeds, pulses, starches, and other substrates, often functionally lightened with some sort of leavening, and perhaps a dash of salt for flavor. It’s the quintessential expression of science, art, and sustenance.

The prestigious IBIE awards salute snack and bakery producers for sustainability.

Celebrating 20 years in business, with its latest cookbook hot out of the oven, Metropolitan Bakery, Philadelphia, delights in baking delicious breads and creating incredible pastries, popcorn and granola, among other foods. 

Enjoy Life Foods’ cookies, snack bars, chips, cereals, granolas and trail mixes are made in an allergen-free, gluten-free facility, and the company’s 40,050-sq.-ft. production plant is bulging at the seams to accommodate growing demand for its products. Enjoy Life is expanding at such a rapid pace, it may need to add a facility or relocate to a larger one. 

Savings-savvy Capistrano’s Bakery combined two small baking operations and renovated a larger, 38,000-sq.-ft. production facility in Phoenix that features a used, multizone, traveling-tray oven it had rebuilt with state-of-the-art features. 

Bakeries and snack makers in the market for ovens, proofers, fryers, and dryers have a healthy list of features and benefits in mind. These include capabilities for customization and flexibility, reliability and consistency, temperature control, faster processing times and continuous production, and automation that operators can control and monitor remotely.

This past year has been an exciting one for the baking industry, especially in terms of the progress made on revising the ANSI/ASB Z50.2 Bakery Equipment Sanitation Standard (formerly known as the “BISSC Standard”). Representatives from across the baking industry, including bakers, bakery engineers, bakery equipment manufacturers and academics have come together to give their input on updating this standard.

With the election of Donald Trump, and a slightly narrower Republican majority in Congress, Washington and the national punditocracy is both stunned and clamoring to find meaning in the election results.

Thanks to a modular machine system, a complex classic dessert is packaged with accuracy and speed.

This is the time of year we think about overindulging on rich and elaborate foods. We also open our doors to family and friends to celebrate winter holidays. That's why you've always wanted to impress them with a delicious home made cheese cake. There are plenty of classic recipes on the internet that involve cream cheese, sugar, eggs, and flavoring, but the process is rather delicate. If you've tried before and had a less-then-perfect result, The Takeout will troubleshoot for you with the 12 most common mistakes in baking cheesecake. If you've never made a cheesecake before, so many possible mistakes may intimidate you. Relax, I've made cheesecake a few times and it's not as difficult as you might be led to believe. Even when it isn't perfect, it's still cheesecake, and that's a wonderful thing.

But if you have perfected the art of baking a cheesecake, you might want to take it up a notch and make Japanese cheesecake, which is the light and airy soufflé version. The Takeout has you covered with instructions for that, too. Now you'll be ready to really impress your holiday guests.   

(Image credit: Alice Wiegand)