There is a lot of health news right now in the snack food and bakery industries. With the Food and Drug Administration (FDA) issuing its long-expected draft regulation to practically eliminating trans-fat in food to its draft guidance to help growers, manufacturers and foodservice operators take steps to reduce levels of acrylamide in certain foods and so many other health issues, we find this month that our pages are filled with health issues.
No, it’s not snowing yet, but the surge of activities the fall months bring in the baking and snack food sectors can sometimes feel like a blizzard. The amount of new offerings from the exciting International Baking Industry Exposition (IBIE) 2013, Oct. 6-9 at the Las Vegas Convention Center in Las Vegas, was intense.
A breath of spring air never used to mean trying to catch your breath during spring, but with the flurry of activities in the snack and baking industries lately, you’ll need to take a minute to stop and breathe.
It’s not just a plain old jelly donut. Popular around the country during Mardi Gras, paczkis, the delicious, baked and filled treat are easier to eat than their name is to pronounce.
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