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Eight trends driving change in 2020

Today’s consumers want it all. Flavor, quality and variety are givens. But to be successful, bakers must also often deliver things like convenience, healthfulness, a clean label and a commitment to social responsibility — just to name a few.

Whole grains get whole lotta love

Long before clean label, gluten-free and low-carb, nutritionists were touting the virtues of whole grains. And based on years of studies and surveys, whole grains — a source of carbohydrates, multiple nutrients and dietary fiber — have proven themselves to be anything but a passing fad.