Do you have your food defense plan in place? July 26, 2019 is the compliance deadline for the FDA's final rule on Mitigation Strategies to Protect Food Against International Adulteration under the Food Safety Modernization Act (FSMA).

The snack and bakery industry is filled with wonderful stories. Writing about the origins, growth and scope of the amazing companies that grace our covers is absolutely one of the best aspects of my job.

Even though the year started in a partial government shutdown, the government relations team from the American Bakers Association (ABA) continued to push forward on several key regulatory initiatives.

Artisan baking goes hand-in-hand with high-quality ingredients. And as more artisan baking emerges in the market, ancient grains and heirloom wheats can be important differentiators.

Many sustainability experts and consumers alike agree that we cannot sustain a society in which we continually make purchases and throw things away. This includes consumables that we use on a daily basis.

Joel Clark, founder of Baker Mills and the Kodiak Cakes brand, got his start in the food business when he was just 8 years old, pulling a wagon around his Salt Lake City neighborhood selling whole-grain pancake mix in paper bags door-to-door. His mom ground the wheat. It was his grandfather's recipe.

The simple answer is yes. Yes, there is a direct connection between the training of an employee and their ability to perform their job in an efficient manner.

Every new year, people make resolutions to break bad habits or start good ones. Generally, everyone is focused on self-improvement and wellness.

Workforce development and training is usually one of area that is always on the objectives' list for the bakery operations and personnel, but is usually the first area that is ignored and cut when times are tough.

This month marks our first dedicated Report covering the legal cannabis edibles market that has emerged in multiple states across the U.S., and nationwide across Canada.