While traditional bun and roll products continue to sell well, bakeries have ?diversified product offerings to include portion-controlled and nutrition-forward ?items, with more specialty products on the horizon.

Traditional breads remain strong, but impending changes already afoot across the category will shape the next generation of products.

Boulder Canyon Foods has added Coconut Oil Kettle Cooked Potato Chips, cooked in better-for-you coconut oil, to its kettle-cooked potato chip line.

HomeFree Gluten Free Lemon Burst Mini Cookies recently joined HomeFree’s line of gluten-free, allergy-friendly cookies.

Over the past century, historic La Segunda Central Bakery has grown from serving the local Cuban community in Ybor City, FL, to distributing traditional Cuban bread from coast to coast.

Today’s most-successful gluten-free products are competing in taste and texture with their gluten-containing counterparts—but manufacturers still face challenges.

I am truly blessed to be a chef in California. We are spoiled by having the best selection of ingredients literally in our backyards.

The snack and granola bars category continues to show gains, growing ever-crowded and diverse-but which bars will make the cut over the long term?

Implementation of FDA’s Food Safety Modernization Act (FSMA) is fostering new expectations of food-safety programs in food manufacturing facilities.

A growing and consistent theme in the policy debates in which the American Bakers Association (ABA) is engaged is the importance of science to fortify our position.