Industry expert perspectives on handcrafted, handmade, artisanal, long fermentation, high hydration, open crumb, Old World, traditional, sourdough, craft, small batch and other subjects related to artisan bread and baking.

Industry expert perspectives on grain nutrition, nutrients, vitamins, enriched flour, whole grain, ancient grains and other strategies for improving nutrition in grain-based snack and bakery products.

Industry expert perspectives on developing snack and bakery products with clean, clear, simplified labels and ingredients, including preservative-free, using natural colors and flavors, non-GMO, natural, and organic.

Chef perspectives on improving the culinary, flavor, texture and eating quality of snack and bakery products for retail, foodservice and restaurant markets.

Snack and bakery industry insights, analysis and updates from Douglas J. Peckenpaugh, group editorial director of Snack Food & Wholesale Bakery.

Industry expert perspectives on improving energy efficiency, reducing downtime, increasing throughput and streamlining operations at snack and bakery facilities.

Industry expert advice and guidance on preventing food recalls, preventing allergen cross-contamination, preventing pathogens, developing HACCP plans, improving worker safety, meeting FDA regulations, passing FDA inspections and other measures to improve food safety at snack and bakery facilities.

Industry expert perspectives on FDA guidance and other regulatory issues facing the snack and bakery industry.

Industry expert perspectives and advice on improving the environmental sustainability of snack and bakery companies, including topics related to consumer perspectives on sustainability.

Industry expert perspectives and strategies for improving workforce education, advancement and development at snack and bakery companies, including worker training and careers in snack and bakery production.