On the last day of 2019, we look back on another big year for the baking industry.

The product is currently available for a limited time, but will get a full-scale release next spring.

Sugar reduction is a key concern on the minds of today’s consumers, and Sunsweet Ingredients offers bakeries a wide range of innovative solutions.

Insights on grains were shared at the International Symposium on Bread, held earlier this year.

Understanding the what, how and why bakers require what they require as it relates shortenings, margarines and oils in their unique applications continues to be Stratas Foods’ innovation catalyst.

The Chicago-based company remains innovative, while also being a 124-year old family-owned business steeped in tradition with a strong sense of community.

The Bread Lab Collective’s sandwich loaf program aims to improve access to nourishing bread, crafted by artisan techniques, made with seven or fewer ingredients, and at least 50 percent whole grain flour.

The company recently showcased its new innovation center in Chicago, marking its sixth in the United States, and 83 innovation centers worldwide.

PreGel America supplies diverse product lines that fulfill the supply needs for artisans of gelato, sorbetto and ice cream, soft serve ice cream, pastry and confections, and specialty beverages.

One of the biggest challenges facing bakeries today is rising labor costs. To help address this problem, the Dairy Farmers of America offers high-quality, ready-made butter products with clean ingredients.