For the past few years, high-fructose corn syrup has received some major flack, says executive editor Marina Mayer. However, a recent Mintel study shows that consumers aren’t too concerned about this so-called dangerous ingredient.
It’s baseball season, says editor-in-chief Lauren R. Hartman. That means the June issue is revved up with our annual focus on the State of the Bakery Industry.
Looks are deceiving at Gabby’s Bagels. The “small” artisan bakery may first appear unassuming, but it has plenty of big programs that keep it ahead of the competition and regulations.
A small but impressive operation with big plans, Gabby’s Bagels stays ahead of the curve by combining craftsmanship, quality ingredients and artisan techniques with more automation to produce big flavors and much sought-after breads and bagels.
Exhibitors at the International Baking Industry Exposition (IBIE) showcased an array of new equipment and ingredient solutions. Check out what made Snack Food & Wholesale Bakery’s Editor’s Choice picks as hot items for 2010-11.
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