Both flavor and color suppliers are continuing to bring new solutions to their clients, to meet the demands of the marketplace.

Why the clean label movement should matter to baked goods manufacturers.

We often equate January with the start of diet season. The past two months of overindulging are now behind us, and it’s time to be responsible eaters again.

The aftermath of the avian influenza outbreak reveals multiple ingredient options for bakers.

Speak for any length of time with Valerie Bono, and you’ll hear about her passion for “increasing cannoli awareness.”

Krispy Kreme Doughnuts announced the official return to Chicagoland with its newest location at 17815 S. Halsted Street in Homewood, IL scheduled to open in November.

Every year, as students of all ages head back to school, parents inevitably find themselves searching anew for the latest, better-for-you, healthy school snacks that their kids can pack into their lunchboxes and backpacks—snacks that feed their mind, as well as their belly.

The founder and CEO of fast-casual pizza chain Persona Pizza provides a look inside what’s driving this hot foodservice market.

When asked to name a favorite childhood snack, most people would like probably name a favorite snack cake—Twinkies, Swiss Rolls, Devil Dogs, Snowballs or another, depending on where they lived. The taste of spongy cake and sweet, creamy filling in the middle still lingers on for some consumers. Nostalgia is a strong force.

Despite Americans’ growing interest in healthier diets and better-for-you foods made with real ingredients, people still enjoy treating themselves to dessert, be it a piece of frosted layer cake, a slice of silky crème pie or a sliver of decadent cheesecake.