Cleaning up the label of baked goods is more than just ingredients. If you're going to join the clean-label, natural baking trend, here's what you need to know about the non-ingredient side of things.

As foodie culture grows, the bakery world can expect an increased interest in artisan pursuits and a renewed excitement around heirloom grains and specialized grain-seed blends in baking.

Rarely does a week go by without the topic of workforce development crossing my desk. It's a problematic situation that’s central to industry performance as we deal with present challenges—and look toward the future.

As reported by Snack Food & Wholesale Bakery in its State of the Industry coverage, the U.S. bakery industry is valued at $51.6 billion in annual sales, and the U.S. snack industry sees sales of over $41.6 billion—and growing every year.

As we begin to look toward 2020, we find Americans are becoming increasingly concerned about their own impact on planet earth.

When the gluten-free craze hit in 2004, I was already several years into my career as a food industry writer, with stints under my belt covering agriculture, food ingredient R&D, and restaurant menu development

Taking the time to train bakers early on can save your plant time and money by reducing the number of bad batches and instilling best practices.

As of the last regulatory update from the American Bakers Association (ABA), we were coming out of a governmental shutdown. Now, the clock is ticking as we stare down the August recess in Congress and feel continued residual delays from that shutdown.

One of my earliest childhood food memories is of the time when Julia Child visited the family of one of my best friends who lived down the block.

The 2019 Taste/Tomorrow event that took place in Chicago from May 1 to 2 provided a platform for Puratos to release its latest body of independent global research into top bakery, patisserie and chocolate trends shaping today's marketplace.