Periodic risk assessments ensure that food safety risks are minimized.

Many well-read consumers know what ingredients they want and those they seek to avoid. This knowledge can make them wary of the bold claims on packages — especially when it comes to “all natural.”

E-commerce isn’t projected to completely replace brick-and-mortar retail anytime soon. Instead, it’s becoming an omnichannel where online experiences mimic what consumers experience in physical stores and vice versa.

Food service establishments must be transparent with consumers to make sure that they are not playing with fire — and potentially with consumers’ health — when jumping on the gluten-free bandwagon.

Instead of shying away from carbohydrates, 78% of Gen Z and millennials responding to the survey eat carbs in their regular diet. Further, three-quarters of these consumers are not dissuaded from consuming baked foods because of a concern about carbohydrates.

Significant advances in technology coupled with emerging automation for the digital age are transforming the way bakers and snack producers operate.

PepsiCo, Campbell Soup and General Mills are just three examples of companies that offer venture capital and other ways to invest in emerging brands. Another is Mondelez International, which recently announced its support of The Hatchery Chicago, a non-profit food business incubator. Mondelez joins Conagra Brands and Kraft Heinz as supporters of The Hatchery.

Small-scale bakeries are creating big changes in local communities.

Despite what many surveys report, many consumers don’t always read labels that closely. Rather, they often rely on more prominent packaging claims that may highlight the quantity of a single nutrient instead of the overall quality of the product.

Establishing sanitation and safety standards can protect operators, and consumers, every minute of every day.