An engineer’s perspective on cleaning efficiencies is scary on its own merit—and I’m certainly going to date myself here—but remember the old boil tanks sanitation was so proud and protective of?

As with many ingredient categories, added food colorings have been on the mind of industry professionals and consumers alike.

On a recent supermarket trip in my suburban Chicago neighborhood, I grabbed a loaf of Butternut bread (a classic Chicago brand dating back to 1893—and one that my kids love) and noticed a QR code on the bag next to the message of, “Be Informed: Go to WhyEatBread.com.”

A week or so ago, my parents and I hopped in the car and drove from Michigan to Rhode Island.

Representing one of the fastest-growing segments of the baking industry, the Tortilla Industry Association (TIA) Annual Convention & Trade Show is a much-anticipated event by everyone in our industry, as well as all those interested in exploring it.

Is it too late to jump on the snack- and protein-bar bandwagon? Maybe not. Though to say the snack- and energy-bar market is overwhelmingly crowded doesn’t even begin to describe the current climate of the landscape.

Consumer engagement in sustainability continues to increase. To that end, many consumers not only look to corporations for leadership in this area, but are also drawn to companies specifically because of their sustainability efforts.

Dairy-free products appeal to consumers who have milk allergies or lactose intolerance. However, these two types of dairy product intolerance are quite distinctly different.

My pursuit of the perfect taco—whether at home or eating out—is a passion that will enthrall until the end of my days.

With great trepidation that this column will become immediately obsolete or at least very dated in the short time from submitting it to publication, I want to address the whirlwind of regulatory relief announcements from the new Trump Administration.