Reformulation of foods containing partially hydrogenated oils (PHOs) will require a fresh look at how to best replace the flavor and functionality that trans fats have historically brought to foods.
How gluten-free baked goods are merchandised, whether ambient or in the freezer case, can impact sales and minimize feelings of alienation in customers.
In the wake of highly pathogenic avian influenza (HPAI) H5 outbreak, the bakery industry and other food product manufacturers are seeking egg replacement solutions.
Six famous Thomases will hand out breakfast sandwiches outside The Muffin House in New York this morning to commemorate the 135th anniversary of the Thomas’ English Muffin.