Hostess Brands’ Twinkie and CupCake operations at Emporia, Kas., go through an important and comprehensive revamping.

"Sweet brown" flavors evoking Latin America's rich culinary traditions can perk up baked foods.

Hostess Brands president and CEO will brief conference-goers about innovation as "the" growth strategy for bakers.

Innovators seek to solve the problems of rippling and tailing in the manufacturing of chocolate coated bars.

There’s more to decorating baked desserts than mechanizing the nozzle. Bakers should consider their systems as a whole.

Ancient grains such as barley, rye and millet still have plenty of untried uses.

Fifteen years after whole grains pushed their way to the head of the line in bakery formulating, there's still plenty of unlocked potential.

The F.D.A. wants comments on whether it is appropriate to define the word “natural.”

Better together, a blend of a liquid prebiotic chicory root fiber and a stable probiotic results in Frutalose PRO, a low-calorie, low-sugar, clinically proven synbiotic.

Fungal glucose oxidase oxidizes, but doesn’t over-oxidize, doughs to aid moulding and makeup performance.