After much deliberation, the recommendation for added sugars in the Dietary Guidelines for Americans remained the same at less than 10% of total calories per day starting at age two.
An increased sophistication around sugar reduction is a trend driven by other food categories, according to Adam Pawlick, vice president of R&D at Dawn Foods, Jackson, Mich.
Sustainability took center stage in conversations on the show floor at the International Baking Industry Exposition (IBIE) this year, albeit, in a new way.
Corbion, Amsterdam, funded 10% of the cost of a cover crop program established by Cargill, Minneapolis, through a partnership with the Practical Farmers of Iowa.
There have been so many disruptions to ingredient supply chains that have affected the baker’s ability to rely on stand-by ingredients, whether it's minor ingredients like emulsifiers or major ones like flour. Even fats and oils have been hard to come by.
La Brea Bakery has announced the return of two limited-time offerings for the holiday season. Cranberry Walnut Loaf features toasted walnuts and tart, slightly sweet cranberries, while Take & Bake Holiday Savory Rolls are reminiscent of stuffing, as these savory rolls are full of sage, celery, thyme and black and white pepper.
According to the just-release study, State of the Baking Industry conducted by Cypress Research, 42% of retail bakeries now carry croissants – a higher percentage than donuts or bagels.