July 1, 2010
Articles
Changes in the baking world
Matt Reynolds, editor of Baking Management, talks about linking in to social media ...
Small cake, big potential
The growing national focus on health and wellness–among consumers and lawmakers alike–presents a golden opportunity for snack cake manufacturers. ...
Two steps forward, one step back
Manufacturers exhibit optimism despite some pullback from value-driven consumers....
Differentiate with Non-Fruit-Based inclusions
Ingredients such as chocolate, nuts, cheese and seeds give products multi-dimensional functionality, from added nutrition to more appealing flavor....
Building the mixers of tomorrow
As product offerings change, so do the equipment and methods used to produce them....
From scrap product to functional ingredient
Improve products’ health profiles and stay ahead of consumer demand by putting afterthought ingredients to work....
The rise of the hyperniches
Consumer trends change almost as quickly as the weather, but three current movements have the potential to alter the bakery aisle in radical ways. ...
ABA’s statement to the Dietary Guidelines Advisory Committee
On July 8, the American Bakers Association (ABA) appeared before the Dietary Guidelines Advisory Committee to review the important health benefits of...
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