Editor's Note

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It’s hard to believe that we’re already off to a fast start this year, and it’s February. So many projects, events and new takes on old classics are in the works this month, as we prepare for more tradeshows, meetings and spring conferences.

Happy New Year! January can be filled with resolutions for positive changes and new horizons. As we hit the road of 2012, we think about the year that passed and the adventures ahead.

The country’s only professional baking competition, the 4th Annual America’s Best Raisin Bread Contest, produced winners from a whopping 37 talented finalists this year.

Editor-in-Chief Lauren R. Hartman discusses a new book published about wheat and why consumers should be wise when cutting it out of their diet.

It’s about time for gluten-free labeling, says Editor-in-Chief Lauren R. Hartman. Will the confusion that today surrounds the appropriate terminology end?

Food safety has been a hot-button issue for some time, says editor-in-chief Lauren R. Hartman. But are we really meeting the goals?

A busy summer brings plenty of baking and snack activities, says Editor-in-Chief Lauren R. Hartman. Take a load off and flip through this issue to find out what the baking and snack industries have up their smocks. 

The Sweets & Snacks Expo was a festival of finger foods, says Editor-in-Chief Lauren R. Hartman. Find out what new product introductions hit the show floor.

It’s baseball season, says editor-in-chief Lauren R. Hartman. That means the June issue is revved up with our annual focus on the State of the Bakery Industry. 

From meetings, conventions and other industry events, editor-in-chief Lauren R. Hartman recaps her busy weeks in baking.