AIB International’s catalog of Baking Process Kill Step Calculators now includes a profile for yeast-raised doughnuts.

For over 500 years, we’ve been looking for the fountain of youth—that magical restorative water that will make us look and feel younger. While the fountain has yet to be discovered, we can find some solace in knowing that many of the foods we eat are becoming healthier for us.

The 2016 International Baking Industry Exposition (IBIE)—the most comprehensive event in the Western Hemisphere for the grain-based food industry—recently wrapped up its largest show ever at the Las Vegas Convention Center.

Plant-based proteins are on the rise, popularity-wise, and TerraVia's AlgaVia Protein-Rich Whole Algae is one such product.

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

Bakery foodservice providers play an important role in the success of today’s restaurants.

Perfect Bar stands out in the crowded snack/nutrition bar segment, and continues to grow.

SFWB recently got the chance to attend the Honey Editors Summit, which took place September 21-22 in Chicago.

The season of all things pumpkin spice has arrived, and with it, brings many new seasonal products to stores.

Chef Michael Holleman provides culinary insight into strategic use of grains in snacks and baked goods across retail and foodservice markets.