Spicy and ethnic flavors continue to trend upward, but not just any heat will do.

If the daily operator cannot easily navigate the system, it loses much of its potency.

The responsibility of the food industry has shifted from responding to safety problems to preventing them. Proper data management can help.

There are hurdles to overcome when switching to natural colors and flavorings.

Consumer demand for recognizable ingredients drives the switch to natural flavors and colors. That doesn’t mean there aren’t some hurdles to overcome first.

Handling information has become just as important as handling ingredients when it comes to food safety and quality control.

With pie sales traditionally stacked toward the back-end of the year, bakers are finding ways to spark sales during other months.

Equipment manufacturers are answering the call for simple sanitation.

When formulating baked goods with extra protein, bakers need to be aware of pitfalls that can make high-protein products difficult to machine.

When the product size shrinks, it amplifies challenges associated with accuracy and consistency.