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.
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.
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.
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.