Key committee gives green light for grain-based foods checkoff 01.02.2019 By Josh Sosland Next step includes meeting with Secretary of Agriculture.Read More
It's paleo! It's a bagel! It's The Pagel! 12.28.2018 By Monica Watrous How a chance encounter with a ‘gamechanger’ ingredient led to the creation of a grain-free, New York-style bagel.Read More
Sprouted grains and sourdough: Special processes for specialty bread 12.27.2018 By Jeff Gelski The methods create a variety of unique flavors and bump up nutritional value.Read More
IBA supports ingredients trade pact with EU 12.21.2018 By Andy Nelson The Independent Bakers Association (IBA) supports a trade agreement with the European Union opposed by U.S. sugar interests.Read More
Gluten-free, clean label, ancient grains among top artisan trends 12.20.2018 By Andy Nelson Gluten-free has been a big focus in recent years for Los Angeles-based La Brea Bakery, a division of Aryzta LLC.Read More
Artisan bread bakers bullish on instore growth 12.20.2018 By Andy Nelson Heading into 2019, artisan bread bakers are bullish on their category’s opportunities for growth. And increased consumer demand for clean label, farm-to-table and heritage ingredients backs up that optimism.Read More
D'vash looks to make dates the next big sweetener 12.17.2018 By Jeff Gelski D’vash date nectar fits into several trends, including vegan, paleo-friendly and low-glycemic.Read More
Flowers Foods finalizes purchase of gluten-free baker 12.17.2018 By Eric Schroeder Privately-held, gluten-free baker will operate as subsidiary of Flowers Foods.Read More
White pan bread price up, whole wheat down in November 12.12.2018 By Eric Schroeder Family flour price falls for second straight month.Read More
Global Bakeries receives $15 million investment 12.05.2018 By Anna Wiber The company produces non-G.M.O. and organic bakery products.Read More