To meet the demand for its products, Federal Bakers USA opened up a brand new facility in Sterling, Va. Join editor Dan Malovany as he takes a tour of the plant and discovers what’s driving this burgeoning baker of everything from premium breads to muffins to upscale pastries.

All it takes is a Freudian slip of the tongue to turn a silent debate into a deadly issue.

Interstate Bakeries’ vice president of research and development plans to attend the 2007 International Baking Industry Exposition and has no intentions of leaving the industry.

Companies are creating sandwiches that combine the best of ingredients with primo artisan breads and flavorful sauces in their efforts to appeal to demanding consumers, many of whom are on the go.

Today’s new sweetener alternatives make snack and bakery foods a healthier indulgence for diet-conscious consumers and those suffering from chronic diseases that prohibit consumption of sugar-laden products.

Three companies are better than one, according to PCI Co. Read all about the St.-Louis-based food ingredients supplier’s latest acquisitions and introductions.

Check out this month’s flavorful chip innovations, as well as a new pita and a gourmet popcorn snack made by and for women.

No matter what country you hail from, healthy baking is top of mind for both consumers and bakers hopping on the nutrition trend. In our dedicated Healthy Baking section, we tackle the latest in healthful approaches to bread production.

As if there weren’t enough on the bakery engineer’s plate, he now is responsible for sustainability, the latest buzz word in today’s increasingly environmentally conscious marketplace.

The future of bakery depositors is bright, at least according to one supplier. In this issue, Robert Reiser & Co., Inc. talks to Snack Food & Wholesale Bakery about its latest systems, as well industry trends.

Recommended guidelines from the U.S. Institute of Medicine would

The value of Π might be 3.14, but there certainly were more crusts than that on hand at this year’s National Pie Championships. Just ask managing editor Deborah Cassell and her dad, a first-time judge at the annual event.