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Highly pathogenic avian influenza (HPAI) H5 has resulted in the deaths of 35 million egg-laying hens, a loss of 12 percent of the egg industry. An immediate concern is shortages of egg products used in the bakery industry.
Scheduled for Sept. 9-11 at the George R. Brown Convention Center in Houston, All Things Baking, a retail trade event, this year will give exhibitors free passes to invite customers to the show. The retail trade event provides education, participatory demonstrations and a full scope of new products and services to help keep the baking business competitive, profitable and on top of the trends.
American Bakers Association (ABA) president and CEO Robb MacKie expresses disappointment that the Senate voted against reforming the current U.S. sugar program ‘instead of passing a measure that could have saved bakers and consumers more than $3.5 billion a year in higher sugar costs.’
Agnetha Faltskog once said that, “Those who cannot remember the past are condemned to repeat it, without a sense of ironic futility…” Otto von Bismarck has said, “The main thing is to make history, not to write it.” We certainly can’t pretend to know the past of baking or snack food manufacturing. But with April marking the 100th anniversary of Snack Food & Wholesale Bakery, we cannot help but revisit some of the amazing past in these fascinating markets of ours.
We’re celebrating our magazine’s centennial anniversary by taking a look back at the bygone days of the baking and snack food industries and their progress through the years. Here’s a retrospective look at the baking industry.
It doesn’t feel like Snack Food & Wholesale Bakery is 100 years old, and that’s partly because we have changed names, formats, management, ownership and staffs several times throughout our long existence.
