All federal food policy is based on the recommendations stemming from the Dietary Guidelines for Americans. The American Bakers Association (ABA) leads the Grain Chain, an organization of 10 groups from grain growers and millers, as well as bakers and others who have an interest in growing grain consumption.

Snack bars: What's not to love about them? Concerned about convenience? They're on-the-go. Worried about portion control? Most are single-serving size, which also knocks out the problem of resealing the package.

Part of our process in developing this month's annual "Top 50 Snack & Bakery Companies" list involves reviewing annual reports and communications with shareholders from some of the top companies working in grain-based foods today.

The Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA) identified eight major food allergen categories that accounted for more than 90 percent of all documented food allergies in the U.S.

Cleaning up the label of baked goods is more than just ingredients. If you're going to join the clean-label, natural baking trend, here's what you need to know about the non-ingredient side of things.

As foodie culture grows, the bakery world can expect an increased interest in artisan pursuits and a renewed excitement around heirloom grains and specialized grain-seed blends in baking.

Rarely does a week go by without the topic of workforce development crossing my desk. It's a problematic situation that’s central to industry performance as we deal with present challenges—and look toward the future.

As reported by Snack Food & Wholesale Bakery in its State of the Industry coverage, the U.S. bakery industry is valued at $51.6 billion in annual sales, and the U.S. snack industry sees sales of over $41.6 billion—and growing every year.

As we begin to look toward 2020, we find Americans are becoming increasingly concerned about their own impact on planet earth.

When the gluten-free craze hit in 2004, I was already several years into my career as a food industry writer, with stints under my belt covering agriculture, food ingredient R&D, and restaurant menu development