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.
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.
As a home baker, I'm constantly trying to figure out how to add more whole grains to my breads. I love the nuttiness that comes through, and the nutrition is essential to my family. Our toaster gets significant use every morning, and I need to feel good about the way my family starts the day.
The strategic Bakery Industry Forum (BIF) within the Bakery Equipment Manufacturers and Allieds (BEMA) recently has taken on the task of developing an Overall Risk Assessment (ORA) checklist to help address a comprehensive list of aspects related to grain-based product manufacturing
Flour is the backbone ingredient of almost all cookie types. Understanding the role of flour in a cookie formulation is important to control finished product attributes such as surface appearance, diameter, color, structure, and eating quality.
Hippocrates is famously credited with saying, "Let food be thy medicine and medicine be thy food." Often referred to as "The Father of Medicine," Hippocrates perhaps made this declaration somewhere around 400 BC, best historians can tell.