Published on Aug 27, 2019
This year’s International Baking Industry Exposition (IBIE) has over 100 sessions, 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 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.