July 1, 2009
Articles
Could the FDA move any slower?
Consumers are reportedly becoming savvier about purchasing decisions because they're spending more time reading product labels. But what if those labels...
Kerry opens $50 million innovation center
Kerry Ingredients & Flavors recently inaugurated its new innovation and technical center in Beloit, Wis. The new 250,000-sq.-ft. facility, completed at...
Penton Media Named IBIE Media Sponsor
Penton Media has been named an official media sponsor of the International Baking Industry Exposition (IBIE), scheduled for September 26-29, 2010, at...
Business Briefs
A record number of attendees participated in BEMA's Annual Meeting held June 18-23, in Jackson Hole, Wyo. Members heard from premier leaders in the baking...
New Products
Nature's Path Foods, Blaine, Wash., added Cherry Chocolate Stripes to its line of toaster pastries. These certified organic pastries feature fruit and...
Hill & Valley elevates sugar-free to new heights
Nearly 24 million children and adults in the Untied States have diabetes, and another 57 million are currently in a pre-diabetic state, according to the...
Dairy ingredients boost wholesome, natural appeal
Today's market is one of change and opportunity for bakers. Bakers can use dairy ingredients to capitalize on three important market trends: first, more...
Cleaning made easy
Two decades ago, wholesale bakers mainly dry-cleaned their facilities. But, sanitation of bakeries and processing equipment changed...
Achieving dough stability as bakers' portfolios expand
Bakers continue to be challenged by consumer demands for more healthful products that retain the quality, flavor and texture of their old world counterparts....
Mixers add power, control
Bakers have always demanded control and ease of maintenance and sanitation from their mixers....
Saturated Fats as Trans-Fat Replacements
Removing trans fats from baked products requires determining what alternatives are optimal for taste, texture, shelf life and health. In some cases, a liquid fat will work...
ASK THE EXPERT
Baking Management: What options does the baking industry have, given the recent push away from trans fats and consumer concerns about saturated fats?...
Not all resistant starches are created equal
Adding healthful ingredients to bakery items is becoming more than just a passing fad. Consumers want products that taste good, but also those that provide...
IFT Post show review
More than 14,500 food professionals convened in Anaheim for the 2009 Institute of Food Technologists (IFT) Annual Meeting & Food Expo. IFT is a non-profit...
Equipment of the Month
INCREASE AUTOMATION Arr-Tech offers the capability of a dual line of automation for your tortillas, pizza crusts and other flatbreads. The system uses...
Ingredient of the Month
MORE HEALTHFUL BAKING SODA Clabber Girl, in conjunction with Innophos Inc., introduced InnovaFree Baking Powder, a new sodium-free and aluminum-free baking...
ABA brings key issues to Capitol Hill
The American Bakers Association (ABA) held its Policy Conference in Washington, D.C., June 16-17. During that time, more than 25 baking industry executives...
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