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Articles Tagged with ''workforce development''

ABA launches new course: Baking Basics 101, Fundamentals for All Bakery Operations

September 18, 2020

The American Bakers Association’s Bakers Manufacturing Academy launched a new course for all bakery operations: Baking Basics 101.

Rouxbe and The French Pastry School announce new partnership

Online pastry courses will launch later this year for enterprise customers as well as aspiring professionals

August 26, 2020

Rouxbe, the world's leading online culinary school, has announced a new partnership with The French Pastry School to provide an online pastry course curriculum through the Rouxbe platform.

PMMI awards 2020 Processing and Engineering Scholarships

PMMI awards students three scholarships totaling $15,000 for processing, mechanical and electrical engineering.

August 14, 2020

The PMMI Foundation has awarded three $5,000 scholarships to university students at four-year PMMI partner schools, studying for a career in the packaging and processing industry.

ABA announces new Bakers Manufacturing Academy

July 7, 2020

ABA is excited to announce the new Bakers Manufacturing Academy, formerly the Cookie & Cracker Academy.

American Bakers Association announces BakingWorks.org - Baking Industry Careers Network

May 19, 2020

The American Bakers Association (ABA) has launched BakingWorks.org, a new careers site dedicated to connecting job seekers to baking industry job opportunities with wholesale baking and supplier companies across the country.

Allergen control and training for snack and bakery production

Companies rise to the challenge of allergen control

Liz Parker Kuhn

January 20, 2020

In every level of snack and bakery production, allergen control is of utmost importance. Training operations staff on best practices is vital, and systems to keep personnel continually on track are also essential.

Douglas J. Peckenpaugh

November 11, 2019

Rarely does a week go by without the topic of workforce development crossing my desk. It's a problematic situation that’s central to industry performance as we deal with present challenges—and look toward the future.

State of the Industry 2019: Strategizing for success

The baking industry has strategic options at hand that can help foster growth

Douglas J. Peckenpaugh

June 11, 2019

As presented in this annual "State of the Industry: Bakery" analysis, the U.S. bakery industry is responsible for $51.6 billion in annual sales, covering retail products across 10 vital categories: bars, breads, frozen breakfast, buns and rolls, cookies, desserts, pizza, snack cakes, sweet goods and tortillas.

Douglas J. Peckenpaugh

May 17, 2019

This month marks the unveiling of the new look for Snack Food & Wholesale Bakery.

Introducing the updated 2019 IBIE BEST in Baking Program

Time is running out: Apply for the updated 2019 IBIE BEST in Baking Program today

Douglas J. Peckenpaugh

April 15, 2019

The International Bakery Industry Exhibition (IBIE), the global grain-based food industry's largest, most-important trade event in the Western Hemisphere, will take place on September 7–11 in Las Vegas.

State of the Industry 2026: Challenge Accepted

Crumbl kicks off summer with Chocolate Strawberry Cups

One releases Reese's layered protein bar

Hershey's releases Reese's layered bar

Events

August 20, 2025

Breaking the Mold: Fresh Perspectives on Modern Bakery Packaging Solutions

On-Demand Join us for a practical look at how bakeries can modernize packaging lines and better align with emerging retail and environmental demands. Key takeaways:

July 22, 2026

Speaking Gen Y/Z/Alpha’s Language About Bread

Younger consumers, like their Boomer counterparts, are still reaching for bread when shopping. What they want from those purchases, however, looks very different from previous generations. Producers that understand these shifting preferences can better position both existing products and new launches for success.

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Products

Natural Food Flavors and Colorants, 2nd Edition

Although many foods are appealing, and even perceived as natural, in spite of containing synthetic additives, consumer increasingly prefer food products which are fully natural.

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Articles Tagged with ''workforce development''

ABA launches new course: Baking Basics 101, Fundamentals for All Bakery Operations

Rouxbe and The French Pastry School announce new partnership

PMMI awards 2020 Processing and Engineering Scholarships

ABA announces new Bakers Manufacturing Academy

American Bakers Association announces BakingWorks.org - Baking Industry Careers Network

Allergen control and training for snack and bakery production

Bakery workforce innovations

State of the Industry 2019: Strategizing for success

The new and improved SF&WB

Time is running out: Apply for the updated 2019 IBIE BEST in Baking Program today

Snack on the latest trends, news, and developments!

Stay in the know with Snack Food & Wholesale Bakery, the premier source of information for snack, bakery, and confectionery professionals.