A globalized industry provides new opportunities for bakers.

Reducing sodium levels in baked goods comes with challenges, ones the industry is willing, given time, to meet.

Multinational restaurant chains, food service companies and retailers have created a culture of commonality.

When it comes to identifying new products and packaging, bakers need to look at drivers and trends.

Over the years, IBIE has built a database of international partners including media, counterpart trade associations, industry groups and other shows such as iba.

The bakery’s product portfolio includes more than 400 items and 2,000 stock-keeping units.

Many factors are driving up usage and affecting quality.

Chile has launched a labeling initiative that prevents marketing to children under 14 and includes front-of-packaging “stop signs” that caution consumers about products high in sugar, saturated fats or calories.

When it comes to the changing baking and snack industries, there are a lot of changes — and a lot of data — to digest.

A trip to Canyon Bakehouse serves as a reminder of bakers’ mission to feed.