Published on Aug 27, 2019
This year’s International Baking Industry Exposition (IBIE) is expected to be the biggest yet—with over 100 sessions, a record number of international attendees, and even virtual reality tours of industrial bakeries around the world. Here’s a sneak preview of the emerging trends in center-aisle bread we expect to learn more about at IBIE.
Published on Mar 21, 2019
According to IRI data, 2018 was another lackluster year for the bread category with dollar sales up only 0.6% and unit sales down 1.6%.1 But bakery has traits that consumers are looking for—like fresh, convenient, high fiber, and whole grain—so what’s going on? The time has come for a turnaround in bakery. Frozen foods did it, and bakery can, too. Here’s how.
Published on Jul 9, 2018
Here's a look at everything you need to know about what’s happening right now in baking—from spinach bread to charcoal croissants to crackers that resemble Swiss cheese.
Published on May 1, 2018
The first time I came across someone with Celiac disease was in college on a night out to a restaurant. I never heard of the disease and I rarely ever heard about gluten-free food. So as we were ordering food, hearing someone say they couldn’t eat most things on the menu was surprising to me, even a little annoying, because I couldn’t understand why it was such a big deal. However, when I learned how painful and demoralizing it can be to have Celiac disease, it really made me rethink how important it is to for the victims to have food that is good for them to eat.
Published on Feb 5, 2018
Did you know that in the past four years, the grocery store perimeter has experienced a growth rate of more than double that of the center of the store, with a CAGR of 3.8% for the perimeter, compared to 1.8% for the rest of the store?1 Amazon’s purchase of Whole Foods and subsequent price cutting initiative in fresh foods indicates strong awareness of this trend.
Published on Oct 18, 2017
What’s in a loaf? A basic loaf of bread contains four ingredients: flour, water, yeast, and salt.1 But if we stop there, we’ll have a European-style bread that goes stale in a day.2 Bread that is mass produced and distributed needs a little help from food science to achieve machining tolerance, volume and texture consistency, and delayed staling.
Published on Aug 7, 2017
Emojis are a great start if you are looking for something new to revamp your products.
Published on Aug 4, 2017
Ascorbic Acid, or more commonly known as Vitamin C, is naturally found in citrus fruits and many vegetables. It is considered an antioxidant.
Published on Aug 2, 2017
The baking industry has made huge leaps in the gluten-free trend. As people become more aware of their food habits, their demand for food they can safely eat has increased. Here at Watson, we have come up with a line of gluten-free mixes that can be used in restaurants and food service institutions.
Published on Jul 25, 2017
July 26th is National Bagelfest day! Bagels are unique in the bread world for their hard chewy outsides and their soft, warm insides. There are so many varieties of bagels like the everything bagel, sesame seed bagel, blueberry bagel, etc. There are even rainbow bagels to keep up with food trends.