October is Spina Bifida Awareness Month, says Judi Adams, president of the Grain Foods Foundation. Find out how her organization is helping raise awareness about the role that enriched grains play in prevention.
Contributing columnist and president of the Grain Foods Foundation, Judi Adams, provides a preview as to what the food industry can expect in the year ahead.
Where else can bakers and snack food producers and suppliers find the latest in trends, packaging equipment and technology than Process Expo 2011. Check out this pre-show guide for the ins and outs of the show.
When it comes to going “green” and growing “green,” various bakery and snack manufacturers are changing the game. Here’s a peek at some of the latest sustainable ingredient developments and technologies that are designed to keep the industry thriving in the future.
Celebrating
96 years in business, a recently expanded production facility and a host of
fresh baked goods, Milano Bakery in Joliet, Ill., receives Snack Food & Wholesale Bakery’s 2011 Baker of the
Year award.
Folic acid gets its time to shine, says contributing columnist GFF president Judi Adams. Find out how folic acid fortification earned a well-deserved place in a healthful diet.