Baking bread is a balancing act, and any change in ingredients and technique can shift the outcome of a loaf in ways that affect flavor, volume and structure.

With better-for-you trends top of mind across the food industry, how does an indulgent category like desserts fare?

SNAXPO18 will take place March 12–14, 2018 at the Georgia World Congress Center in Atlanta. Unlike any other industry event, SNAXPO showcases innovation across every aspect of the market, bringing together suppliers and producers, innovators and game-changers from the entire snack supply chain.

It should come as no surprise that taste is king and is one of the most important attributes when it comes to the success of a food or beverage product.

When Sheldon Romer opened his small bakery in Boulder, CO in 1976, he sought to offer nutritious, preservative-free breads and other baked goods to a local audience yearning for authenticity, people who were seeking a deeper connection to their food.

In select spots across the freezer case, sales are heating up, despite consumer trends that seem at odds with growth.

The Baking Industry Forum, a special group aligned to the Bakery Equipment Manufacturers and Allieds organization (BEMA), is in place to tackle the issues of the baking industry in a collaborative forum

Technologies that maintain and track temperatures in environments for finished products, from point-of-storage in snack and bakery facilities through distribution to the end customer, are becoming more connected.

Best practices for the design of snack and bakery facilities, whether building new construction or renovating an existing building, have undergone a significant evolution in recent years.

Ingredient handling equipment, such as batchers, hoppers, pneumatic conveyors, sifters, sorters and storage silos, helps snack and bakery operations store, refine, prepare, measure and transport ingredients, streamlining production.