Despite the lack of appreciable growth in pizza over the past year, select segments still display glimpses of innovation—and we’re far from fully realizing pizza’s potential.

While traditional bun and roll products continue to sell well, bakeries have ?diversified product offerings to include portion-controlled and nutrition-forward ?items, with more specialty products on the horizon.

Traditional breads remain strong, but impending changes already afoot across the category will shape the next generation of products.

We celebrate National Doughnut Day on the first Friday of June each year, to honor the service of women from the Salvation Army who served doughnuts to the troops back in World War I.

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.

The approach to packaging is shifting in the food industry today in the wake of expanding e-commerce.

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.

The snack and granola bars category continues to show gains, growing ever-crowded and diverse-but which bars will make the cut over the long term?

More than once over the course of my ongoing research into the expansive bars category through the years, I’ve found myself reeling in the baffling array of new concepts that continually stream onto the market.