Articles by Liz Parker Kuhn

In the modern age, traceability is becoming more and more important, both to suppliers and to end users. Technology and new software is adapting to users’ needs, and 2018 brings new advancements in both areas.

DIGIORNO recently conducted a social experiment using facial recognition and emotion-tracking software to measure which pizza makes for happier gatherings: fresh-baked from the oven or delivery.

The gluten-free market continues to grow. Euromonitor reports that global sales hit $3.5 billion in 2016, up 12.6 percent compared to the previous year, and global gluten-free sales are projected to reach $4.7 billion by 2020. In this still-expanding market for gluten-free, snack producers and bakeries continue to develop strategies for growth and product improvement.

In early December, Italian astronaut Paolo Nespoli and his fellow expedition 53 crew made pizza in space. 

Enterprise resource planning (ERP) software helps producers improve efficiency and day-to-day operations. New software can help snack and bakery companies increase their financial success, and there are a variety of ERP technologies from which to choose.

Confession: one of my favorite things to do is watch my favorite TV shows and bring some chips or another snack onto the couch with me.

We were recently able to interview Greg Kaminski, executive research chef at Synergy Flavors, about what will be the hot new flavors for 2018, as well as what was chosen for 2017's popular flavors.

The food industry is reveling in the digital age with the continual improvement of new technology. More snack producers and bakeries aspire toward alignment with Industry 4.0 ideals

We were first contacted about the new Pringles Thanksgiving Dinner chips last week, and literally the next day the box was waiting for me at my desk.

Le Bread Xpress, a baguette vending machine that originally was tested in France, is now up and running in the U.S.