Articles by Liz Parker Kuhn

Better-for-you sprouted nut brand expands its lineup.

Flavors like yuzu, matcha, pumpkin, and spices will appear on fall menus.

Companies should make a plan to ensure cleanliness, standard operating procedures of facilities.

Peanuts go through many different phases before ending up at their final destination on grocery store shelves.

Direct store delivery, third-party logistics often popular with snack manufacturers.

Puratos speaks on trends, challenges, and viewpoints on sustainability in the bakery industry.

Sadie Olsen, founder and CEO of Otto's Naturals, speaks about the gluten-free sector and trends in the industry.

An interview with KPM Analytics on key performance indicator (KPI) solutions.

A look at the best air management practices for snack and bakery companies.

ABA President and CEO Robb MacKie speaks about what's new for IBIE this year, what's returning, and what attendees should know before attending.