Len Heflich

Why bakeries should tap into antioxidants

12.09.2019

By Len Heflich

Many common bakery ingredients naturally contain high levels of antioxidants.

Sanitary design made easy

08.30.2019

By Len Heflich

BISSC streamlines safety and sanitation and should be part of operators’ IBIE shopping criteria.

Air: The overlooked food safety threat

07.01.2019

By Len Heflich

There are several important factors to consider when addressing filtration systems.

Conducting effective periodic risk assessments under FSMA

06.03.2019

By Len Heflich

Periodic risk assessments ensure that food safety risks are minimized.

Opening consumers’ eyes to the benefits of bread

12.18.2018

By Len Heflich

Baked goods are needed in a well-balanced diet, and making it resonate with consumers is within the industry’s power.

Are the F.D.A.’s proposed sodium reduction targets feasible?

09.11.2018

By Len Heflich

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

The impending gluten crisis

08.14.2018

By Len Heflich

Many factors are driving up usage and affecting quality.

The complicated history of bakery ingredients

06.06.2018

By Len Heflich

Learning from previous mistakes can help the baking industry find a place in modern diets.

How to develop a crisis management plan

05.14.2018

By Len Heflich

Careful planning and training can make the best out of a bad situation.

New DNA testing presents opportunities for food safety

04.10.2018

By Len Heflich

Gene sequencing can now be used to detect the presence of bacteria in products.

Len Heflich

ARTICLES

Why bakeries should tap into antioxidants

Sanitary design made easy

Air: The overlooked food safety threat

Conducting effective periodic risk assessments under FSMA

Opening consumers’ eyes to the benefits of bread

Are the F.D.A.’s proposed sodium reduction targets feasible?

The impending gluten crisis

The complicated history of bakery ingredients

How to develop a crisis management plan

New DNA testing presents opportunities for food safety

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