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Trends, ingredients, products and operations related to artisan and artisanal products, including handmade techniques.

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IFT20 roundup: The annual show goes virtual

August 5, 2020

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This year's IFT show was very different because of the coronavirus pandemic: it was virtual-only, and was renamed SHIFT20. All events took place online, from July 12-15.

Perfecting artisan bread processing

Lin Carson

July 1, 2020

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Ingredients and processing play a 50/50 role in the quality production of artisan bread. It's the simple ingredient list and simple processing that is helping boost this style of bread's popularity in the natural and clean label trend.

Ingredient functionality in artisan bread production

Lin Carson

March 11, 2020

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Artisan breads sales are on the rise. The global artisan bakery market is expected to increase at a rate of 4.1 percent from 2019–24 to reach a market value of $4.5 billion.

Bakery predictions for 2020

January 22, 2020

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Snack Food & Wholesale Bakery was recently able to talk to Jonathan Davis, SVP of innovation, La Brea Bakery, Los Angeles, about upcoming bakery trends for 2020.

Snack and bakery manufacturers search for sanitation, versatility with laminators and sheeters

Easy maintenance, versatility among benefits sought in laminators, sheeters

Ed Finkel

December 9, 2019

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Effectively and efficiently handling dough is integral to many snack and bakery operations. And the needs producers have today are diverse.

Supply-chain diversity of leavening agents helps grow bakery product appeal

Leavening agents bring distinct points of differentiation to breads and other baked goods

Joyce Friedberg

December 3, 2019

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To successfully bake products requires an astute blend of art and science. A fundamental ingredient in the baking process is the leavening agent. Leavening contributes essential sensory characteristics to bakery products.

Inside the momentum for ‘Craft’ bakery

Douglas J. Peckenpaugh

August 14, 2019

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The 2019 Taste/Tomorrow event that took place in Chicago from May 1 to 2 provided a platform for Puratos to release its latest body of independent global research into top bakery, patisserie and chocolate trends shaping today's marketplace.

Strategies for growing U.S. bread sales

Douglas J. Peckenpaugh

May 31, 2019

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David DelGhingaro, president, Brolite Products, provides some fresh perspective on how to breathe new life into the bread category.

New formulation strategies for bakery snacks

Developers of bakery snacks seek differentiation to drive growth

Douglas J. Peckenpaugh

April 11, 2019

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Bakery snacks saw a relatively flat year per IRI, Chicago, with 0.16 percent growth to $3.4 billion. Grupo Bimbo far outperformed the category average, though, with growth of 14.48 percent to $249.4 million.

Almonds in Nashville: Food trends tour

Liz Parker

February 27, 2019

A few weeks ago, I was able to fly to Nashville for a few days to participate in the Almond Board of California's annual food trends tour.

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The Essential Baking Company

The Essential Baking Co. in Seattle—which was the first certified-organic and non-GMO bakery in the Pacific Northwest—brings baked goods to the greater Seattle area via three cafés and regional wholesale direct store delivery (DSD) throughout the Pacific Northwest. It also now reaches a national audience with its Take & Bake line of artisan sourdough bâtards and baguettes, which get a notable 190-day ambient shelf life thanks to modified-atmosphere packaging (MAP). For the full story, see “The organic and artisan ingenuity of The Essential Baking Co.”

On Demand BEMA’s leadership will engage in a roundtable discussion focused on current events, the state of the industry and an outlook for the remainder of 2020. Tune-in for dialog about recent lessons learned and information on upcoming opportunities being brought to you by BEMA.