Allergens were the number-one reason for food recalls in North America in 2011, and bakery products were one of the most frequent foods recalled. This was the first time that allergen recalls outpaced the number of food recalls due to microbiological contamination.
With 2012 barely underway, the American Institute of Baking (AIB) International is bracing for the loss of an iconic leader. At the same time, we are embracing the impact of new regulations and other ongoing changes in the global food industry.