Partially hydrogenated oils may be used in safe amounts to add flakiness to dough and to act as color and flavor carriers, according to the association.

A majority of people in the state oppose the use of bioengineered technology, according to University of Vermont researchers.

Renaissance BioScience files a patent on baker's yeast strains that have achieved up to 95% reduction in food products.

Retailers may leverage private brands to establish trust, study suggests.

Tests failed to show significant reductions in aphid infestations in the bioengineered wheat.

Bakers benefit from U.S.D.A. sanitation standards on equipment that crosses over from the meat industry to baking.

The association disagrees with the rule-making process but says three years is long enough to comply.

Food companies have until June 18, 2018, to remove phos, which cause industrially produced trans fat, from their products.

I.A.F.P. honors Baking & Snack contributor with its annual award.

N.B.A.F. expected to be completed and operational by 2022.