Bakery

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Organic Trade Association's Organic Week Summit

Organic sales ‘bounce back to a higher growth rate’ to reach nearly $70bn in 2023

By Elizabeth Crawford

New data from the Organic Trade Association shows organic sales “bouncing back” after a post-pandemic and inflation-induced slowdown in incremental grown in recent years, with research from SPINS suggesting the products best positioned to seize this growth...

Dan Dye has announced his retirement. Pic: Ardent Mills

What legacy will Ardent Mills CEO Dan Dye leave behind?

By Gill Hyslop

Under Dye’s stewardship, the US’ biggest flour miller has enjoyed significant growth, making numerous acquisitions, expanding its capacity and building out its Emerging Nutrition alternative grains business and regenerative agriculture program.

Source: Getty/Tom Werner

Assessing safety of food additives from state to the national levels

By Deniz Ataman

The recent passage of the California Food Safety Act, which bans several food additives in the state, created a template for other states to introduce similar legislation, warn food toxicologists Craig Llewellyn and James Coughlin during a recent webinar...

Source: Getty/	Betsie Van der Meer

Winter Fancy Food Show

Soup-To-Nuts Podcast: Sustainability takes center stage in storytelling

By Elizabeth Crawford

Sustainability may not be as highly prioritized as taste or price in purchase decisions for food and beverage, but research suggests it is increasingly important to consumers -- especially younger shoppers who are coming into their buying power.

Artificial intelligence is very quickly finding its space within the bakery industry. Pic: GettyImages

What do bread, romance and cancer have in common?

By Gill Hyslop

The launch of a range of AI-developed breads in flavors that invoke the feelings associated with love prompted an deeper search to find out what impact artificial intelligence is having on the bakery sector.

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