Bakery Blog

Bakery Blog


Clean Label Baked into Consumer Bread Preferences

Published on Jan 8, 2020

As clean label expands in the bread aisle, many manufacturers are asking how they can give consumers the labels they’re looking for without sacrificing quality. Fortunately, it’s not an all or nothing proposition. Learn the top three strategies for improving product offerings in clean label bread.


Sustainability Trends in the Center Bread Aisle This Year

Published on Jan 6, 2020

Baked goods companies are making impressive strides in improving the sustainability of their products. From sustainable ingredients and packaging to reducing energy usage and food waste, manufacturers are finding that what’s good for the environment is also good for business.


Emerging Trends in Center-Aisle Bread

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.


The Time is Now for Bakery to Make a Comeback

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.


The Current State of the Bakery Industry

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. 

The Role of Enzyme-Based Dough Improvers in Bakery Products

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.

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Watson Team

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