Highly pathogenic avian influenza (HPAI) H5 has resulted in the deaths of 35 million egg-laying hens, a loss of 12 percent of the egg industry. An immediate concern is shortages of egg products used in the bakery industry.
In the wake of highly pathogenic avian influenza (HPAI) H5 outbreak, the bakery industry and other food product manufacturers are seeking egg replacement solutions.
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.
As consumer demand for foods in portable containers continues to grow, many bakers and snack producers are gravitating toward reclosable product packaging.
Improved weight accuracy, high-speed production, flexibility and easy sanitation are just some of dynamics bakers are looking for in depositors, dividers and rounders.
Today’s most-successful gluten-free products are competing in taste and texture with their gluten-containing counterparts—but manufacturers still face challenges.
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