Willard Bishop released a new study on e-commerce, and Paul Weitzel, managing partner, provides insight in this exclusive Q&A. Turns out, snacks and baked goods are top online draws.

On Dec. 19, 2014, in a backyard flock of mixed poultry in southern Oregon, a highly pathogenic avian influenza (HPAI) H5 outbreak was recorded. A crushing 180 days later, on June 17, 2015—the date of the last recorded detection—more than 48 million birds were dead as a result of the outbreak.

The avian influenza outbreak decimated the egg industry from December 2014 through June 2015. And it might soon reappear.

Available from leading ingredient suppliers, egg replacers offer bakers readily available, cost-effective egg alternatives.

Flavors bring new levels of adventure to products today, while colors lean toward bold and vibrant—and natural continues to factor into the mix across the board.

Alpha Baking Co. has seensome considerable technological changes through the years in terms of managing distribution logistics.

Today's food industry supply chain is replete with sweetener options—but what do people really think about specific types of sweeteners?

Otis Spunkmeyer is launching a selection of retail baked goods. In order to gain some insight into this move, we reached out to Kristina Dermody, brand president, ARYZTA.

Snack Food & Wholesale Bakery tours Canyon Bakehouse, a baker of gluten-free breads, rolls, bagels, muffins and snack-sized desserts.

Dig into the La Brea Bakery Breaking Bread Tour with Andrew Blok, brand manager at La Brea Bakery.