At iba 2018, attendees saw plenty of innovation, and much of it improved upon the fundamentals of commercial baking.

To stretch out the season, bakers are promoting pumpkin pie starting in late summer.

The two major factors contributing to the widening workforce gap include retiring baby boomers coupled with economic expansion.

True connectivity remains the key to ratcheting up efficiency.

Commercial baking industry welcomes newcomers with open arms.

Ingrained habits on sanitation are hard to break after the industry spent billions of dollars over the years training operators to try to keep bugs out of the bakery.

Two years ago, JSB installed a high-speed line that now produces 160 to 170 crustless whole grain sandwiches a minute.

Convenience stores such as Wawa must assess every new product routinely and tweak it based on feedback.

Baking and snack companies must prepare for e-commerce shifts.

On display were pan stackers that told bakers if maintenance or repair is required because the vibration of the system exceeds 10% or if a motor’s temperature gets too high on a sheeter line, requiring its replacement.