As 2021 comes to a close, uncertainty continues to reign in many areas of everyday life, including how people source and eat their foods.
Clean Label
Creating experiences in the new normal
The past couple of years made us realize how much we rely on getting together with friends and family — and on just getting out, period, and doing things that don’t involve a screen — to add meaning and fulfillment to our lives.
Doing the right thing: Ethical living and the baked goods industry
What does it mean to “live responsibly and ethically”? The answer can vary widely, for individuals as well as for businesses, organizations and other groups.
Ethical living: Transforming ideas into reality
It’s one thing for a company to create ambitious environmental, sustainability, animal welfare and other goals related to ethical living.
Channel shifts: What to watch for in 2021
With COVID still very much with us at the beginning of 2021, it’s hard to predict which channel shifts will be most prominent in the baked goods industry in the coming months.
Fermentation 101
Fermentation plays a key role in the production of many foods and beverages drawn from a variety of categories. But what exactly is it?
A look back, and a look ahead
2020 has been a year like no other, with few if any corners of the economy untouched by COVID-19. The baked goods industry is no exception.
COVID’s impact going forward
Fewer trips to the store. Stocking the pantry with foods that keep longer. Freezing larger quantities for future use.
The science of freshness
Few foods prioritize freshness as much as bread. Ensuring freshness has always been at the top of the to-do list for bakers, yet 90% of consumers say they wished commercial breads had another 14 days of freshness.
The evolution of clean label, free from and ‘real’
Clean label. Free from. “Real.” They’re three of the most buzz-worthy terms in the food world today. What exactly they mean — and how they differ from each other — is still up for debate.