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A variety of factors other than gluten sensitivity are continuing to spur consumer interest in gluten-free products.

This specialty Stout Wheat Bread with Cherries and Chocolate combines elements of tart and sweet without overwhelming the end product with either taste.

Shifting consumer demand equals opportunity for commercial bakers.

When 2015 began, most Washington, D.C. observers predicted more gridlock in Washington.

We’ve entered a new era in terms of social focus on an array of topics intersecting with sustainability.

Gluten-free pioneer Bakery on Main has seen steady growth over the past two decades, and has brought forth a flurry of snack innovation in the wake of expansion into a new plant.

Lotus Foods has reinvented a beloved Japanese snack—Arare Rice Crackers.

Available in six flavors, Ava’s Gluten-Free and Vegan Cupcakes from Ava's Cupcakes are made with a proprietary blend of flours.

The winners of the 'Best New Snack & Bakery Products of 2015' awards are both gluten-free, reflecting the enduring nature of this trend.

President of Deli Brands of America Jeff SavalSearch discusses changes his company has made in the search for efficiency, trends pushing toward efficiency, and side benefits of efficiency like food safety.