Baking Industry

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.

Members of the Valley Co-op have access to some 30,000 products from 200 manufacturers based in Wisconsin and Michigan in the US. Pic: ©Getty Images/jetcityimage

News in brief

Valley Cooperative of Great Lakes-area bakers joins ABA

By Kristine Sherred

The bakery ingredient cooperative, which represents retail and wholesale bakers in Wisconsin and Michigan in the US, has joined the American Baking Association (ABA) in a 'unique membershipment arrangement'.

It will soon become imperative for the baking industry to hire Millennials, says Bakers National Education Foundation

DISPATCHES FROM THE 2015 PROCESS EXPO

Mentorship a must when hiring Millennials in baking industry

By Hal Conick

Companies must provide “a lot of coaching” and mentorship when hiring Millennials in the baking industry to nurture young talent, according to Dave Krishock, Bakers National Education Foundation professor at Kansas State University.

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