Since identifying the novel coronavirus and COVID-19 in Wuhan, China in late December 2019 until press time for our April issue of SF&WB at the end of March, the virus is known to have infected over 750,000 people, tragically causing over 36,200 deaths.
Food manufacturers naturally want to know which up-and-coming, on-trend flavors and ingredients will take the world by storm. No one has a crystal ball. But one thing we've always had is chefs and restaurants.
Since grains are the cornerstone of a healthful, plant-based diet, and the 2020 Dietary Guidelines for Americans are the bedrock for nutrition policy in the U.S., the baking industry is well-positioned to make powerful, positive changes for the health of America's families.
There is never a "good" time to initiate a recall. But the worst time is when you are forced to remove unsafe food from commerce and haven’t effectively planned for it.
Artisan breads sales are on the rise. The global artisan bakery market is expected to increase at a rate of 4.1 percent from 2019–24 to reach a market value of $4.5 billion.
As a home baker, I'm constantly trying to figure out how to add more whole grains to my breads. I love the nuttiness that comes through, and the nutrition is essential to my family. Our toaster gets significant use every morning, and I need to feel good about the way my family starts the day.
So goes the tagline on much of the recent marketing surrounding Takis rolled tortilla chips, the flagship line from Barcel USA - the SF&WB 2020 "Snack Producer of the Year."
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