Our industry columnists discuss news, issues and industry observations that bakers and snack manufacturers need and provide details and observations from the production floor or news on industry happenings.
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 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.
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 and strategies for improving workforce education, advancement and development at snack and bakery companies, including worker training and careers in snack and bakery production.
Ever since public health officials first identified the novel coronavirus in Wuhan, China in December 2019, the insidious virus rapidly spread, infecting millions of people around the world and largely shutting down the global economy.
It's the last day of April. I'm sitting at my desk in my home office where I've largely isolated myself for the past several weeks. I look out my window and things seems relatively unchanged compared to two months ago.
Since identifying the novel coronavirus and COVID-19 in Wuhan, China in late December 2019 until press time for our April issue of SF&WB at the end of March, the virus is known to have infected over 750,000 people, tragically causing over 36,200 deaths.
Food manufacturers naturally want to know which up-and-coming, on-trend flavors and ingredients will take the world by storm. No one has a crystal ball. But one thing we've always had is chefs and restaurants.
Since grains are the cornerstone of a healthful, plant-based diet, and the 2020 Dietary Guidelines for Americans are the bedrock for nutrition policy in the U.S., the baking industry is well-positioned to make powerful, positive changes for the health of America's families.