Baking

Lesaffre has opened a new innovation technology facility in Dubai. Pic: GettyImages/Lacheev

Lesaffre inaugurates 48th Baking Center

By Gill Hyslop

Yeast and fermentation specialist Lesaffre continues its relentless push to expand its international expertise network with the opening of a new innovation technology centre in Dubai, UAE.

Guittard's celebrated chocolate chips arrive in Waitrose in the UK this week. Pic: Guittard Chocolate Company

Baking

Guittard launches baking chips into Waitrose stores in UK

By Anthony Myers

San Francisco Bay Area chocolate maker, Guittard Chocolate Company, is launching its celebrated, Fairtrade certified chocolate chips into premium grocer Waitrose stores in the UK for the first time, it has announced.

Ardent Mills expands retail flour business with new production lines and pack sizes

NEWS IN BRIEF

Ardent Mills expands retail capabilities and production

By Mary Ellen Shoup

Flour and ingredients company Ardent Mills has made significant updates and investments to its retail and production capabilities to better meet booming demand in the baking industry.

Centuries-old King Arthur Flour rebrands to King Arthur Baking Company

Centuries-old King Arthur Flour rebrands to King Arthur Baking Company

By Mary Ellen Shoup

King Arthur Flour has rebranded to King Arthur Baking Company, a transformation that preserves its roots in the baking industry, but more accurately reflects the company’s relationship with modern consumers and the baking “counter trend” currently sweeping...

An increasing number of consumers take the time to read product labels. Pic: GettyImages/VLG

Guest article

The power of enzymes to decrease bakery waste

By Gill Hyslop

During these uncertain times, enhancing shelf life has become more critical than ever to keep precious food resources from going to waste, writes Liz Lalor, assistant marketing manager for Enzymes & Brewing Ingredients at Kerry.

Natural colors and flavors have hit mainstream, according to bakery ingredient importer and distributor ifiGourmet. Pic: Getty Images/invizbk

Bakery can benefit from clean, natural and snack-friendly concepts

By Kristine Sherred

Clean label continues to dominate the entire packaged food industry, but natural flavors/colors pose a unique challenge to bakers. BakeryandSnacks asks two decoration and coloring suppliers what's trending and how bakers can reach new audiences.

A rendering of the Artisan Marketplace.

Senses unite in artisanal bent at this year’s IBIE expo

By Kristine Sherred

The massive show will bring thousands of baking industry and supply chain professionals to Las Vegas, September 8-11. Here’s a taste of what to expect from the show’s focus on craft and getting back to baking’s roots.

Andrew Stoloff, president of Rubicon Bakers

Raising Issues

Rubicon Bakers releases new line of vegan cakes and cupcakes

By Gill Hyslop

Rubicon Bakers has added a new range of vegan goods to its basket of products to capitalize on the growing desire for plant-based foods. Our first guest for BakeryandSnacks' new Raising Issues series is Andrew Stoloff, president of the company.

ProSweets, to be held in Cologne, Germany, next week, will be showcasing a startling variety of innovative NPDs.

Snacking NPD at ISM: Chickpea biscuits and apple chips

By Gill Hyslop

ProSweets/ISM is not only about confectionery. Hundreds of bakery and snack makers will also tout their services– here are just a few examples of what they have to offer in Cologne, Germany (January 28 to 31, 2018).