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Articles by Charlotte Atchley

Automation bolstering artisan bakers' output

07.27.2018

By Charlotte Atchley

Updated technology makes production process easier for operators.

Employee buy-in key to strong company culture

07.25.2018

By Charlotte Atchley

To win over their workforce, bakeries must offer more than just perks.

Data on organic reveals latest opportunities

07.19.2018

By Charlotte Atchley

Organic continues to grow, but food manufacturers can help U.S. farmers meet demand.

Culinary arts and food science intersect at product development

07.18.2018

By Charlotte Atchley

At IFT18, culinary professionals and food scientists discuss the ways in which they can help each other develop new food for new trends.

IFT18: Experts weigh in on the problem of sugar

07.18.2018

By Charlotte Atchley

Scientists showed why sugar consumption is concerning and ways to reformulate to reduce sugar intake.

When reducing sugar, functional qualities can’t be forgotten

07.17.2018

By Charlotte Atchley

Reducing sugar is more about replacing flavor. Its wealth of functionality requires multiple tools to reduce.

AACC International moves annual meeting to Europe

07.10.2018

By Charlotte Atchley

The 3-day event will bring chemists from around the world together to present their latest research.

Pretzilla: Creating a story behind the brand

07.03.2018

By Charlotte Atchley

When the company was approached by Whole Foods, it knew a strong identity could take it far.

How leading bakeries are defining workplace culture

06.27.2018

By Charlotte Atchley

From Flowers Foods to The Bakery Cos., food companies are looking to set a specific tone in their facilities.

The evolution of p.h.o. alternatives

06.26.2018

By Charlotte Atchley

Today’s options offer better functionality, giving bakers more flexibility.

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