Articles by Liz Parker Kuhn

Ann Arbor's Zingerman's Bakehouse, under the iconic Zingerman's brand, celebrates 25 years of business this fall.

While myriad types of corn and flour tortillas continue to dominate sales, the tortilla market has changed over the years to accommodate varying consumer preferences, with gluten-free, grain-free, veggie and flavored options gaining favor. Such innovation will continue to diversify the tortilla industry moving forward.

When thinking of a traditional snack cake, the classic Hostess CupCake may come to mind. However, while the classics endure, snack cakes have evolved a long way since the 1919 birth of the product. Modern-day snack cakes aren’t necessarily as indulgent as their predecessors, but at the same time, they manage to not sacrifice taste, either.

When you think about cookies, you might think of them as an indulgence or something high in calories—a treat, to only be eaten on days when you’re not watching your weight. However, in the past year, more better-for-you cookies are hitting the shelves, and there is a wide range of options for consumers.

Two weeks ago, I had the pleasure of attending the "Almonds in the Rockies" trip in Boulder and Denver, Colorado, which was sponsored by the Almond Board of California.

Usage of the term “better-for-you” can be confusing for some, but generally it means taking traditional foods—including many snacks and baked goods that are normally thought of as indulgent, like cookies and sweets—and improving them nutritionally, including cleaning up the label. This can largely be accomplished through ingredient selection.

A week or so ago, my parents and I hopped in the car and drove from Michigan to Rhode Island.

Foodstirs was co-founded by Galit Laibow (chief executive officer), Greg Fleishman (chief operating officer), and actress Sarah Michelle Gellar (chief brand officer), in October 2015.

The world of tortillas and tortilla chips is constantly evolving, but one thing remains constant: Consumers want great taste and flavor in the products they eat.

This week, I attended the International Pizza Expo in Las Vegas, where I was able to experience firsthand new flavor, crust, and topping innovations, as well as see new equipment and ingredients.