Slideshows

 A listing of all of our slideshows

Enzymes beyond amylase
2/18/2014
Enzymes enable clean-label formulating strategies, but there’s much more to their advantages in baked foods.
Packaging: A case in point
2/18/2014
The latest generation of bulk and case packers addresses myriad issues, including labor, sustainability and even employee safety.
Damage control in dough handling
2/18/2014
Bakers automating gluten-free and artisan bread lines must incorporate gentle dough handling equipment to maintain integrity from mixer to oven.
Double dipping in chocolate formulations
2/18/2014
Chocolate ingredients take bakery and snack products to the next level on both the indulgence and nutrition scales.
What's new in food
2/13/2014
Cookie dough Oreos, energy cereal, and cinnamon coffee snack cakes among new launches.
What's new in food
1/29/2014
Protein-packed cereals, spicy chips and gluten-free bread hit the market.
Piecing together the pasta puzzle
1/21/2014
Pasta companies change hands and trade business.
Frying for quality
1/13/2014
Choosing the right fryer can help bakers handle premium ingredients, optimize product quality, ensure energy efficiency and raise sustainability.
What's new in food
1/13/2014
Protein-packed cereals, spicy chips and gluten-free bread hit the market.
Food service news in 2013
12/23/2013
Trends in health and snacking emerged in restaurant and retail moves during the year.
Top business stories in 2013
12/23/2013
Hostess Brands and Bimbo Bakeries USA topped the year's list of headline-makers in the baking industry.
Regulatory news in 2013
12/16/2013
The Food and Drug Administration took a closer look at gluten-free, trans fat and acrylamide during the year.
What's new in food
12/2/2013
Companies inspired by trends in gluten-free, new spins on uses for chocolate.
Spotted at IBIE 2013
10/29/2013
More than 21,000 attendees from 100 countries and from every segment of the grain-based foods industry took part in the International Baking Industry Exposition Oct. 6-9 at the Las Vegas Convention Center. Over the four days of the show, baking professionals explored half a million square feet of exhibition space.
IBIE 2013 kicks off
10/8/2013
Connecting more than 20,000 baking professionals from every segment of the grain-based market, the 2013 International Baking Industry Exposition kicked off Oct. 6 in Las Vegas.