Industry News
No-sugar-added, low-carbohydrate, nut-free, dairy-free, egg-free and gluten-free. These are a few of the labels gaining attention in stores these days. Can one product cater to all these needs? Probably not. Can one bakery cater to all these needs, and still remain profitable? Definitely.
The tiny shop on rue Bonaparte in Paris’ Left Bank is a perfect match for the fashion boutiques surrounding it.
Looking at trends in the world of cake making.
I’m not into diets....
December 5, 2007 - Guelph, Ont. - BioEnterprise Corporation announced today that it has raised $400,000 for Vinifera For Life, a Jordan, Ontario-based company. The funds came from six private sources with connections to the food, wine-making and agriculture industries.
An excerpt from the new book “Innovations in Food Packaging.”
Winners from the Packaging Association of Canada’s 2005 National Packaging Competition.
“Predicting trends is about noticing what’s happening around us and understanding how our products and services can fit into the behavioural change.”
How the baking industry is responding to the trans fat issue.
We find ourselves suddenly wrapped up in the short and snowy days of December.
A comprehensive list of food-related organizations, associations, and government departments.
I must confess that I am thankful to have closed the door on 2005
Public demand for disclosure behind trans fat removal movement.
Some of the sweet sights from the annual trade show.
The show guide is hot off the presses...
Andreas Schwarzer shares the details of the Lindt chocolate competition.
A look at some of the sights and products that cropped up at Bakery Showcase 2006.
Chase Stackhouse muses on the good and bad of competition.
The leaves are brilliant
November 29, 2007 - St. Paul, Minn. - The AACC International Foundation recently received a $42,000 donation from the Kellogg Company to establish the Kellogg Co. R&D Fellowship.

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