Crackers are increasingly crafted to complement specific cheeses or proteins and spreads. 

Bakers are branching out into bolder flavors and trying new formats and other innovations to keep consumers interested and coming back for more.

The brand has been placing ovens in restaurants and other spots for more than 40 years, free for customers who buy Otis Spunkmeyer cookie dough.

The Certified Internal Equipment Evaluator course will be offered online starting in September.

Baby boomers are empty nesters with more disposable income, and millennials are more focused on value and feeding their families while Generation Alpha is the most diverse generation to date with more adventurous tastes.

Bakers have several factors to consider when reformulating baked goods to remove or reduce eggs, and they have a long list of ingredients that are available to replace functionality.

The annual educational and networking event will take place Feb. 27-29 in Chicago.

Cocoa-producing companies are tackling the challenges of the industry in several ways.

Consumers are not only going for traditional flavors but seeking out new ones as well.

The American Bakers Association, the American Society of Baking and Retail Bakers of America met with the staffs of Senate and House of Representative members to advocate for issues affecting the industry.