While all of the content that we put forth generates interest, the most-read articles from 2015 point to top industry interests and trends.

Recent research points to four key areas where we can improve upon product dynamics to better resonate with shoppers moving forward.

IBIE’s 2016 B.E.S.T. in Baking Program will highlight significant sustainability advancements related to bakery ingredients, equipment, packaging and logistics, as well as new awards for bakeries.

From pillow and gusseted to flat-bottom and doy-style, today’s bagging equipment handles all types of bags popular with consumers and manufacturers.

Plants and facilities find support in their conservation quest.

With a new year just around the corner, you have likely endured a barrage of information of late related to trend predictions du jour, product characteristics estimated by pundits to see potential prevalence in the snack and bakery worlds in 2016.

Barry Callebaut's HORIZONS range of sustainable cocoa and chocolate products includes cocoa beans, cocoa nibs, cocoa liquor, cocoa butter, cocoa powder and chocolate.

Sustainability and customization across the supply chain are the overarching themes of its 2015 Trends Report, according to the Foodservice Packaging Institute.

The American Bakers Association has joined Field to Market: The Alliance for Sustainable Agriculture, a multi-stakeholder initiative.

Label reading is a key element of how the nutritional, environmental or intrinsic components of a product are "summed up and learned" by consumers.