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Food allergies continue to manifest in children and adults at unprecedented levels without any end in sight.

We were recently able to interview Greg Kaminski, executive research chef at Synergy Flavors, about what will be the hot new flavors for 2018, as well as what was chosen for 2017's popular flavors.

Ease of cleaning, maintenance and access, as well as the ability to produce a wider variety of items, are among the top desires of companies looking to purchase dough laminators and sheeters for production of snack foods and baked goods.

The Baking Industry Forum, a special group aligned to the Bakery Equipment Manufacturers and Allieds organization (BEMA), is in place to tackle the issues of the baking industry in a collaborative forum

Milk, cheese and eggs are dietary staples. In the U.S., on average, we consume 36.6 pounds of cheese, 268 eggs and 18 gallons of milk per person each year, according to the USDA Economic Research Service. From 2014–16, the consumption of eggs grew 1.9 percent and the consumption of cheese grew almost 6.5 percent.

What’s in Store 2018, the latest edition of the annual trends publication of the International Dairy Deli Bakery Association (IDDBA), and What’s in Store Online, a collection of more than 150 downloadable graphs and tables, as well as white papers, are now available.

Passion underpins the dedication to invest the time and resources required to bake bread with unmistakable Old World artisan flavor, appearance and texture. And strong business sense leads such bakers to judiciously capitalize on the technological tools available to help bring those truly artisan breads to a wide customer base without compromising craftsmanship.

General Mills Foodservice is helping bakeries, restaurants and foodservice operations meet consumer demand for baked items made with simpler ingredients.