Makayla Nicholis

Magdy El Dessouky will help strengthen North African operations.

Industry experts speak to the benefits and possibilities of grains like barley and sorghum at IFT FIRST.

Bakers can tailor their products to meet the consumer demands for both indulgence and stealth health.

Improved hardware materials and physical design make changeovers faster and more hygienic.

Innovations of smart technologies have simplified scaling for multi-medium snack packaging.

Dave’s Killer Bread offers a fresh take on the classic marbled bread.

Bakers can reduce their carbon footprint by adding a twist, zip or lock to their product’s packaging.

Bakers can now consider the sustainable packaging method without fear of loss of margin.

Tokuyuki Miyaki was exposed to many aspects of baking at a young age.

Temperature and formulation are keys to getting the perfect icing or filling for donuts.