Lucas Cuni-Mertz

3 days ago | bakingbusiness.com | Lucas Cuni-Mertz

Chemical leaveners are how many baked goods get their proper rise. For products that aren’t yeast-raised, a chemical leavening system consisting of acid and base reacts to form CO₂ gas, giving cookies, cakes, biscuits and more their desired light and airy texture while also contributing color and flavor. “This reaction initially produces bubbles or air cells that form when liquid is added to the dry ingredients,” explained Nita Livvix, R&D manager, Clabber Girl, a division B&G Foods.

3 days ago | bakingbusiness.com | Lucas Cuni-Mertz

WASHINGTON — Commercial bakers cite the skilled labor shortage as a significant challenge in 2025, according to a new study from the American Bakers Association (ABA), American Society of Baking (ASB) and International Dairy Deli Bakery Association (IDDBA). The study, conducted by Cypress Research, surveyed commercial bakers on the state of employment for skilled hourly positions, including machine operators and maintenance/engineering roles. Results were compared to a 2016 baseline study.

6 days ago | supermarketperimeter.com | Lucas Cuni-Mertz

With more consumers eating out less frequently amid economic pressures, artisan bread makers are boosting efforts to bring that restaurant-quality experience to the home kitchen. “Par-baked varieties of loaves, baguettes and rolls allow consumers to enjoy fresh, warm bread or rolls right from the oven, much like they would enjoy at a restaurant,” observed Dawn Aho, client insights principal, bakery vertical, Circana.

1 week ago | bakingbusiness.com | Lucas Cuni-Mertz

With more consumers eating out less frequently amid economic pressures, artisan bread makers are boosting efforts to bring that restaurant-quality experience to the home kitchen. “Par-baked varieties of loaves, baguettes and rolls allow consumers to enjoy fresh, warm bread or rolls right from the oven, much like they would enjoy at a restaurant,” observed Dawn Aho, client insights principal, bakery vertical, Circana.

1 week ago | bakingbusiness.com | Lucas Cuni-Mertz

Listen to the episode here or wherever you listen to podcasts:KANSAS CITY —Today’s consumer is demanding more from their food, whether that’s functional nutrition, cleaner labels, premium flavors or on-the-go convenience. The bar category is at the forefront of many of these trends, spearheading product attributes that later take hold across the broader baking and snack categories.