News and feature stories from Baking & Snack

Cookie bakers think thin
In line with guilt-free snacking, thin-style cookies meet consumer demand.

Solving preservation and food waste challenges
Demand for fresh snacks drives packaging innovation

IFT ups the ante for 2017
IFT commits to a new venue for its 2017 annual meeting and Food Expo: the Sands Expo Center at Las Vegas.

The learning continuum
From customer service to product formulating, succeeding in the baking industry means always looking for new solutions.

NERCA visits Reiser for demonstration
Reiser hosts New England Research Chefs Association educational session.

SBW epands scholarship awards to four
Panel explores work-life balance solutions for women in the baking industry.

A triumphant return for TIA
The Tortilla Industry Association returns to Las Vegas, one of its most popular locations.

Images from BakingTech 2017
ASB BakingTech 2017 puts industry diversity to work to create a dynamic ‘Best Week in Baking.’

Unexpected savory snacks
The definition of snacks continues to evolve with the latest innovative products.

Health-conscious consumers influence baking and snack packaging innovations
Snacking is no longer synonymous with cheating on a diet.

Panel encourages dialog, education on ANSI Z50 standards
Industry, association leaders encourage baking companies, suppliers alike to pursue the right answers when discussing standards for safe, sanitary design of bakery equipment.

Panelists encourage BEMA to further embrace sustainability
Three major companies outline their universal visions on corporate and environmental responsibility.

Consumers see 'sprouted bread' as enlightened eating
Market research and food science affirm sprouted flour’s broad spectrum for innovation.

ASB explores risks, rewards of social media
Bakers need to know how to respond to consumers’ requests for greater transparency.

Finding success in social media means strategic thinking
Connecting with consumers through social media doesn't magically happen. It takes a plan.

ASB technical session breaks down energy transfer in the oven
Armed with the right data, bakers can better understand and respond to what’s happening in the oven.

Kirk O’Donnell outlines best practices for building wisdom in baking
In his ASB technical session, Mr. O’Donnell equips companies to pass on the knowledge of industry veterans.

How engagement affects the bottom line
BakingTech 2017 attendees learn new tips for employee retention.

Former Kraft exec imparts strategy guidance at BakingTech
Sanjay Khosla shares insight on best practices for business development.

Bill Zimmerman Sr. honored by ASB for distinguished service
Volunteer efforts for the society and service to baking industry cue his recognition.

The confusing world of US work visas
When it comes to working in the US, not all visas are created equal.

The toolbox of clean label formulating expands
Consumer research shows clean label is worthy of bakers’ attention, and improved ingredients equal improved products.

Setting records, saving food at interpack
Set for May 4-10 in Düsseldorf, Germany, interpack 2017, part of the ‘interpack alliance,’ takes packaging to new levels.

ABA and B&CMA present a united front
The two organizations bring together industry leaders for their annual conventions at a pivotal time for the associations and the industry.

Peyton Manning to speak at ProFood Tech
Five-time NFL MVP will give keynote address in Chicago