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The California Raisin Marketing Board along with BEMA, Overland Park, Kan., the Grain Foods Foundation, Ridgway, Colo., and the American Bakers Association, Washington, D.C., participated in the Crisco National Pie Championships, April 8-10, in Orlando, Fla.

After years of withstanding ‘strange-tasting’ products having little resemblance to ‘the real thing,’ consumers are now getting the kinds of gluten-free foods they’re after, in a much more competitive market segment for bakers and snack food processors.

Almond Board of California, Modesto, Calif., offers up a host of health claims, recipe suggestions and statistics that can make any almond lover rejoice for more.

Check out this team of gluten-free mixes, inclusions, conditioners, organic herbs, bread improvers and flax-based ingredients that make the grade for any snack and baked good.

This year marks the 70th anniversary of the establishment of the Food and Drug Administration’s bread and flour enrichment programs, says contributing columnist Judi Adams. Happy Anniversary!

Such is life-take two steps forward, one step back. When one door closes, another one opens.

When producing premium quality bread, turn to solutions that count. Check out this round-up of caramel coloring, chocolate shapes, gooey inclusions, blueberries and more, all designed to add that extra power to nearly any bakery application.

Americans are eating entirely too many calories and not choosing enough nutritious foods in their daily diets, says contributing columnist Judi Adams. The 2010 Dietary Guidelines for Americans recommends foods that can help correct this bad habit.

IOI-Loders Croklaan welcomed its first bulk vessel shipment of RSPO-certified sustainable palm oil in New Orleans on Feb. 20.

Larry Blagg, senior vice president of marketing for the California Raisin Marketing Board, nominates Craig Ponsford to The Bread Bakers Guild of America’s “Hall of Fame.”