Paul Baker, founder of St Pierre Bakery, speaks with Bake magazine, in advance of this year’s IBIE, to examine key strategies they are undertaking to build an even stronger business.
Each year in the United States, 73 to 152 million metric tons of food is lost or wasted during all stages of the food supply chain (from primary production to consumption), according to the EPA’s November 2021 report, From Farm to Kitchen: The Environmental Impacts of U.S. Food Waste.
Americans’ consumption of bread when dining out or getting takeout is on the rise, according to a nationwide survey conducted by The Harris Poll and commissioned by General Mills Foodservice.
Rob Ostrander, director of technical solutions, Ardent Mills, explains that while protein content is one measure for flour, “we prefer to emphasize flour performance in the specific application and process conditions, which are more important.”
Current research indicates that consumers are emerging from the COVID pandemic with a restored commitment to clean labels and simple ingredients, whether they are buying artisan bread at the bakery, supermarket retailers or online, explains Dave Krishock, Grain Craft bakery technical support manager.
The International Baking Industry Exposition, taking place Sept. 18-21, 2022 in Las Vegas, will offer the excitement of competition, compelling displays of creativity and acrobatics, industry awards, networking events and more.