Grains remain a focal point on MyPlate

The embattled food pyramid has finally fallen, giving way to the U.S. Department of Agriculture’s new MyPlate icon...

Retailers continue transition to private labels

Source: Supermarket News’ Survey of Center Store Performance

Just as a segment of shoppers depends on private labels to make ends meet, retailers are counting on their own brands to take back control amidst rising retail prices and fierce competition...

Omega-3, act II

by Jean Thilmany, contributing editor

Marine-borne omega-3s bring a robust health profile to the table, but an earned reputation for off flavors made bakery applications tough. Omega-3 producers took their lumps and went back to the drawing board to solve the flavor problem, working with bakers to create refined, second-generation omega-3 vehicles fit for white bread and more....

Differentiate with non-fruit inclusions

by Ann Juttelstad, contributing editor

While fruits are the stand-by for upping the value of baked products, plenty of unique and desirable textures, nutrients, functionalities and flavors are available outside the familiar fruit spectrum....

Never compromise on taste

Sponsored by TINE EPADHA

Pushing pies toward a Tippin’ point

By Matt Reynolds, chief editor

A branding success story, Tippin’s Gourmet Pies changed the perception of pie in the Kansas City area from often-forgotten seasonal treat to everyday indulgence. Now, it’s gearing up to export its success....

In with the old pastries, in with the new pastries

by Baking Management staff

Volume bakeries target at-home eaters by adding new pastry and Danish varieties to existing lines and refocusing on health....

Slicers do more for less

by Maggie Shea, associate editor

As the economy struggles to regain its footing, volume bakers seek versatile, easy-to-use slicers that won’t break the bank. ...