The fast-growing segment focused on baking with marijuana has some hurdles to face, including regulatory challenges.

As bakers add gluten-free lines or develop dedicated gluten-free facilities, specialized considerations must factor into operational features.

Submissions are open for the 2016 IBIE B.E.S.T. in Baking Program, highlighting sustainability advancements in bakery ingredients, equipment, packaging and logistics, as well as small and large bakeries.

The recent “simplicity initiative” put forth by The Schwan Food Co. encompasses both its retail and foodservice business.

The Bakery World Cup is a primary draw at the Paris-based Europain & Intersuc exposition.

Many snack and bakery companies continue to work toward compliance with directives outlined in the Food Safety Modernization Act, from minor procedural tweaks to major shifts in the standard operating procedures.

Nadia Leonelli, general manager of clean-label, non-GMO, gluten-free Element Snacks, talks about the company’s background, growth and future.

The classics will always endure, and—in the right hands—a perfectly fried, evenly salted plain potato chip is a picture of snacking perfection.

Select segments of salty snacks like extruded snacks, chips and pretzels have aligned with prevailing shopper desires, and their sales numbers show it.

Lantmännen Unibake USA has capitalized on its strong European bakery heritage to strategically combine the best aspects of efficiency and artisan sensibility to fuel ongoing growth.