Bakery de France shows what’s possible with automation and artisan 08.16.2023 By Charlotte Atchley Artisan bread can be scaled up according to COO Alexander Salameh, but it must be done so carefully.Read More
Subway names new N. America president 08.16.2023 By Eric Schroeder Douglas Fry to succeed Trevor Haynes.Read More
Atkins Soft Baked energy bars hit market 08.16.2023 By Eric Schroeder New bars feature 15 grams of protein.Read More
IFF completes upgrades to Kansas facility 08.16.2023 By Brooke Just Project added 3,700 square feet of ingredient, flavor, food design spaces. Read More
On the move: Food manufacturing 08.16.2023 By Zachary Sosland Key personnel moves happening across the food industry. Read More
Tom’s Perfect 10 introduces new packaging 08.16.2023 By Zachary Sosland Company also introduces major retail distribution expansion.Read More
Bakery, at age 113, will close in Michigan 08.16.2023 By Jeff Gelski Minnie Marie Bakers, formerly Awrey Bakeries, was sold twice this century. Read More
Pro Tip: Use heat to inactivate lipoxygenase in baked goods 08.16.2023 By Harrison Helmick Toasting pulses, including peas, chickpeas and lentils can help reduce beany and grassy off-flavors.Read More
Scoular creates five-member sustainability team 08.15.2023 By Gloria Cowdin Will lead customer and corporate sustainability solutions. Read More