The widespread closures of restaurants, hotels, and other foodservice outlets resulting from the coronavirus pandemic have led to a dislocation in food demand.
To ensure bakeries across the country have the information needed to deliver baked goods to their customers, Dawn Foods has created a list of resources for bakers, including using technology to reach customers during social distancing, creating “at-home” bake kits and ways to give back to the local community.
To broaden the understanding and benefits of egg functionality in food matrices, the American Egg Board (AEB) has developed a one-of-a-kind, online Egg Functionality curriculum in collaboration with premier online culinary school, Rouxbe Global Food Group.
The wholesale baking industry mixes tradition and innovation to feed the world and the economy—generating some major dough while employing nearly 800-thousand people in the U.S.
On March 23, 2020, SNAC International Business Members unanimously approved a new slate of officers to serve on the Executive Committee, as well as a new class of Directors-at-Large to serve on the Association's Board of Directors.