State of the Industry analysis of the fresh bread category, including coverage of loaf and sandwich breads, artisan breads, bagels, and English muffins.

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.

Bakery strategies to help mitigate supply-chain and pricing challenges.

Despite processed grains’ reputation for causing heart-related health woes, research indicates otherwise.

According to the company, consumers want grains that fit in with their taste buds and health goals.

Health-conscious consumers are driving growth in grains both old and new.

The United Sorghum Checkoff Program announced today its new national sponsorship of the American Heart Association’s Healthy for Good initiative, which inspires Americans to make lasting changes in their diets and health one small step at a time.

The Dietary Guidelines for Americans recognize grains as an important part of a healthy eating pattern. Grain foods provide dietary fiber as well as essential vitamins (i.e., folate, thiamine, niacin, vitamin B6, riboflavin, and vitamin A) and minerals (i.e., iron, zinc, manganese, copper, magnesium, phosphorous, and selenium).

Grains are a fundamental ingredient in bakery and snack food products that can provide flavor, texture, nutrition, and functional benefits. What’s more, there exists a multitude of different grains to choose from, depending upon the product needs. 

We’ve grown more flexibly remote of late as we seek to connect as an industry. 

CitruSweet, ThauSweet bring lingering sweetness without the need to mask afternotes.

Consumers want sweet snacks and baked goods with less sugar; here are ways to deliver.

NutraEx Food, Inc. has launched BI-Sugar, a new plug & play sweetener solution that inhibits the digestion of sugar.

Available now, the “Zen Guide to Manufacturing Intelligence” leads manufacturing professionals down the path to an enlightened look at quality metrics that shows the potential for greater quality control and cost savings by extracting more value from manufacturing data.

The mill and farmer collaboration aims at offering sustainable products to customers.

The report details momentum across the company's three strategic focus areas: products, people, and planet.

ADM has reached an agreement under which Golden Peanut, its peanut processing subsidiary, will collaborate with Smucker and the National Black Growers Council to support the adoption of regenerative agriculture practices.

Additionally, the company is on track to achieve its goal of sending zero waste to landfill by 2025.

The two new hires will be charged with heading up efforts around sustainability, responsible product sourcing, and more.

The 2010 Census revealed that one in every six U.S. residents is Hispanic. The U.S. Hispanic population ranks second worldwide. Unfortunately, the growing Hispanic population experiences similar health issues as non-Hispanics but the prevalence may be higher.

During the last few years, sustainability has received significant attention from many different groups.

When Columbus first sailed to America, its inhabitants had already developed more than 200 types of maize.

What can bakers do to improve the health of Hispanics? Plenty, and they should do it quickly. Why the urgency? According to the Centers for Disease Control and Prevention (CDC), Latinos—males and females of all ages—have among the highest obesity rates in the United States. 

As a dietitian and mom, I know first-hand that whole-grain breads and snack products have lots of health benefits, including reducing the risk of heart disease, Type 2 diabetes, obesity and some forms of cancer. 

A modern twist on Grandma’s classic recipe, the bar includes chewy gluten-free oats and chunky organic chocolate chips.

Partake, the allergy-friendly snack brand, has teamed up with Marvel for another cookie collaboration that will be sure to "save the day."

Artisanal buckwheat snack producer Better With Buckwheat is expanding into six regional and ecommerce grocery chains through June and July. 

Love + Chew, the mom-owned, plant-based protein cookie company, is unveiling a limited-edition product in early August: its Pumpkin Chip cookie.

Pop culture-infused humor, vibrant design, and a catchy Mariachi riff bridge brand awareness from protein bars into savory snacks.

Handcrafted in small batches, artisanal crackers made with real clover honey are filled with dark chocolate liquor combined with ethically sourced, dry roasted peanuts milled creamy.

Sweet Diplomacy now has a brick-and-mortar location in Los Altos, CA, a commercial kitchen in Boulder, CO, and an online menu shipping across the U.S.

The new gluten-free offerings can meal options for consumers with food sensitivities at Publix stores nationwide.

From humble beginnings 40+ years ago in a small bakery near Boston to a 30,000-sq.-ft. plant today in Chelsea, Mass., outfitted with four production lines, Golden Cannoli Shells Inc. now generates more than 100,000 cannoli shells each day. The more spacious plant is also allowing the bakery to significantly increase its capacity.

Located in Orem, Utah, Janey Lou’s exemplifies the state’s moniker—the Beehive State. Growing demand for the company’s scrumptious cinnamon rolls, generously-sized cookies, handmade Crispy Treats and numerous frozen dough products is keeping its management team and employees busy as bees.

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. 

Family-owned Ballreich Bros., Tiffin, Ohio, has a large fan base that pines for its various potato chips as well as crispy new shoestring potato sticks, popcorn, pretzels and other snacks. 

Ballreich Bros.’ 75,000-sq.-ft. potato chip and snack plant churns out 2,000-5,000 lb. of product an hour. Manufacturing product on a just-in-time basis, the family owned and operated company in Tiffin, Ohio, also produces new Sweet Potato Chips and shoestring Potato Sticks in three flavors.

It’s Celiac Awareness month, so we explore Enjoy Life Foods, the first bakery to gain gluten-free certification from the Gluten-Free Certification Organization (GFCO). In business 12 years, Enjoy Life’s mission is to make great-tasting, allergy-free, gluten-free cookies, bars and grab-and-go foods that nearly everyone can ‘eat freely’ without worry.

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. 

The bread market is changing, with fluctuating commodity prices, a still-sluggish economy, consolidations, mergers and buyouts. 

Using advanced technology, a cross-functional operational strategy and effective collaboration tools, Blue Diamond’s ‘dream plant,’ a multimillion-dollar almond-processing facility in Turlock, CA, is a reality. The nearly 200,000-sq.-ft. site sets new standards of excellence for food safety, processing and building innovation. 

‘Going from good to great’ is a pervasive theme at Phoenix-based Capistrano’s Bakery. So is the phrase, ‘It Can Be Done.’ This rather quiet, wholesale artisan baker works hard to ensure that its products are tasty, innovative and what its customers want. 

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. 

Golden Boy Pies still retains the homespun ideals of its roots, despite notable expansion over the years—and the future is poised to bring more of the same.

As more consumers scrutinize ingredients in the foods they buy, bakers and snack producers are turning to inclusions to create better-for-you products that deliver irresistible taste.

From flavors to popular culture, what’s hot and cool are what drives new products from the Battle Creek, Mich.-based company.

When it comes to the Olympics, most people prefer some sports over others. The same holds true for consumers when it comes to snack foods.

Bakery products are evolving all the time in today’s market. To win the race, they mix healthful and tasty ingredients with a scoop of distinction.

Reliability, flexibility, consistent product quality, easy sanitation and high-volume output are just some of the things bakers and snack producers want from a new oven or fryer. 

In the wake of strong demand for Donkey Chips, the company needed new equipment to significantly increase production of its line of tortilla chips. Here's how they did it.