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1 week ago | 
bakingbusiness.com | Michelle Smith
Inefficiency and waste and a low-skilled workforce can make it difficult for bakers to maintain product consistency in pan bread processing. “One of the main challenges in pan bread production is to properly manage the production flows of products and pans and in this context, the use of buffers can be an interesting solution,” said Franck Ellenbogen, sales director, North America, Mecatherm.
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2 weeks ago | 
bakingbusiness.com | Michelle Smith
WASHINGTON, DC — The American Bakers Association (ABA) honored three members of Congress with its 2025 Baking Industry Champions Award during the Congressional Baking Caucus Launch Event on April 28. Congressmen recognized include Rep. Donald G. Davis of North Carolina, Rep. Chuck Fleischmann of Tennessee and Rep. John Joyce of Pennsylvania. All three are members of the Congressional Baking Caucus.
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2 weeks ago | 
bakingbusiness.com | Michelle Smith
While the US Dietary Guidelines’ sodium targets are recommendations for US consumers, school districts have been following required sodium limits since 2014. Transitional sodium limits were put in place in July 2023 and final regulations, which were released in April 2024, will take effect in July 2027. The problem with these limits is they are significantly lower than the meals that students eat elsewhere.
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2 weeks ago | 
bakingbusiness.com | Michelle Smith
Digital tools have helped improve operations from the beginning through the entire process. Dan Alper, product marketing manager, AMF Bakery Systems, said the most positive impact has been in the middle of the bakery where precise control over key parameters directly influences product quality and efficiency.
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2 weeks ago | 
bakingbusiness.com | Michelle Smith
Figuring out the best formulation path when reducing sodium in bread, rolls, buns and tortillas requires some trial and error. First, bakers must decide how much sodium they want to remove, how sodium is contributing to the product both in taste and functionality as well as the level of difference that is acceptable in the product.
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3 weeks ago | 
bakingbusiness.com | Michelle Smith
Consumers on a quest to live healthier lifestyles and those living with certain health problems are determined to limit salt in their diets. But as anyone who has tried to cut back can tell you, it’s not easy. Americans consume about 3,400 mg of sodium daily, although the US Dietary Guidelines for Americans recommends that people consume no more than 2,300 mg a day, and the American Heart Association suggests that 1,500 mg would be an even better target.
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3 weeks ago | 
supermarketperimeter.com | Michelle Smith
College and trade school students interested in the baking industry have until April 30 to apply for the International Baking Industry Exposition (IBIE) Student Immersion Program, which pays for the costs of attending the show. Students from all areas of the baking industry are encouraged to apply. Those chosen for this scholarship will be hosted as special guests, meeting leaders, networking with exhibitors, touring a bakery and exploring the show floor.
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3 weeks ago | 
bakemag.com | Michelle Smith
College and trade school students interested in the baking industry have until April 30 to apply for the International Baking Industry Exposition (IBIE) Student Immersion Program, which pays for the costs of attending the show. Students from all areas of the baking industry are encouraged to apply. Those chosen for this scholarship will be hosted as special guests, meeting leaders, networking with exhibitors, touring a bakery and exploring the show floor.
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3 weeks ago | 
petfoodprocessing.net | Michelle Smith
PARSIPPANY, NJ. — Beneo, a manufacturer of functional food and feed ingredients, recently dedicated its first pulse-processing plant in Obrigheim, Rhineland-Palatinate, Germany. The plant, a nearly $65 million investment by the Südzucker Group, which owns Beneo, will process pulses such as local fava beans, into food and feed ingredients. It sits next to an existing Beneo plant that produces sugar replacer Isomalt and smart carbohydrate Palatinose.
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4 weeks ago | 
foodbusinessnews.net | Michelle Smith
ORLANDO, FLA. — A patchwork of regulations in five states requiring food manufacturers to pay fees to manage the recycling of their products is growing closer to implementation. Meanwhile, a handful of other states are considering similar regulations, and snack companies need to be ready for them. “This issue is no longer a nice-to-do.
