It was a year of culinary comebacks. Wonder bread, Twinkies and a host of other Hostess Brands goodies were relaunched by new owners after disappearing in 2012 when the company went out of business. One thing that won't be coming back? Artificial trans fats.
This holiday season, it seems more and more bakers are going big. One chef went the extra mile when he created a gigantic gingerbread house that set a new Guinness world record. The gingerbread house clocks in at a whopping 35,823,400 calories.
The ELF 400 is designed for bakers looking for options to manage raw ingredient costs, increase production yield and portion accurately.
The Deco-Bot robotic decorating and finishing system can automatically apply buttercream roses onto cupcakes and directly onto the tops of celebration cakes.
GingerBread Lane, a 300-square-foot village made entirely of edible gingerbread, icing and candy, has been designated world's largest gingerbread village by Guinness World Records. The 1.5 ton village is currently on display at the New York Hall of Science in Queens through Jan. 12.
Company's Automatic Swirlers are designed for mixing products like fillings and batter together.
The order from administrative law judge Robert N. Spencer said Masterpiece Cakeshop in suburban Denver discriminated against a couple "because of their sexual orientation by refusing to sell them a wedding cake for their same-sex marriage."
One chef is attempting to set the world record for the largest all-edible gingerbread village. The chef's gingerbread village is 1.5 tons of edible Christmas goodness. The behemoth creation is on display at the New York Hall of Science.
Company's whole grain-based WEIGHTAIN satiety ingredient is designed to suppress hunger.
The FRV1400 explosion-proof vacuum is compliant to OSHA's combustible dust initiative CPL-03-00-008, making it suitable for work environments where materials may pose a hazard.
A discrimination complaint over a Colorado bakery's refusal to make a wedding cake for a gay couple is being heard in a Denver court. At issue in the complaint from David Mullins and Charlie Craig against Masterpiece Cakeshop is whether religious freedom can protect a business from discrimination allegations from gay couples.
It's no surprise that most Canadian consumers prefer typical, classic dessert offerings like cake and cookies, but they're also considering an array of nontraditional items — such as coffee, adult beverages and even breakfast items — as appealing dessert options.
Each month, Food Manufacturing highlights products in a featured category. This month, we are spotlighting dairy and grain equipment.
Even as sushi and sake sales boom worldwide, purists say that its finer points are candidates for the endangered list at home. The younger generation is increasingly eating fast food such as Krispy Kreme doughnuts and McDonald's, not rice.
The FDA is warning consumers that some cooking preparation methods may cause cancer. Dr. Richard Besser discusses the details from the warning, which cautions that breakfast foods like burnt toast and dark hash browns have been linked to cancer.
Thanksgiving dinner costs in Louisiana are up about 9 percent — from $44.35 for a dinner for 10 last year, to $48.50 this year, the LSU AgCenter says. The biggest chunk of that is in the turkey. However, holiday specials are likely to cut that cost.
Jeff Ansorge once commanded a staff of 17 and made around $80,000 a year as executive chef at a posh downtown Minneapolis restaurant where a 24-ounce dry aged Porterhouse steak goes for $48. But he gave it all up to cook at a Salvation Army soup kitchen.
A new restaurant opening this week in New York has more than just good food on the menu. The British theater company Punchdrunk unveils a chic eatery as part of its genre-bending show "Sleep No More," promising patrons savory pies and something else.
Across the country this Thursday, tables will be set to accommodate everyone from vegans and vegetarians to those trying to eat like cavemen. The complicated feasts reflect the growing ranks of Americans paying closer attention to the food they eat.
A food scientist and International Food Technology spokesperson deconstructs the turkey-day menu by giving the low-down on why all the flavors and textures go together so well and if tryptophan is the real culprit behind our post-meal food coma.
Burger King Worldwide Inc.'s shares jumped Monday after Goldman Sachs analysts took an upbeat position on the fast-food chain's growth potential. Analysts said that they see the company as being in the "Fountain of Youth" stage of its life cycle.
The International Dairy-Deli-Bakery Association, International Dairy Foods Association and GS1 US recently released a new traceability guideline. Food Manufacturing spoke with Michael Bromme of Trace One about the new guideline and how it can improve traceability throughout the dairy, deli and bakery supply chain.
U.S. wholesale prices fell in October for the second straight month, due to cheaper gasoline costs. Wholesale prices for bread rolls, muffins, bagels and croissants rose 4 percent, the biggest month-over-month increase on records dating back to 1980.
Macrowave™ Post-Baking Dryers are custom engineered for cookie, cracker and snack-food production to increase oven band speed by eliminating the final drying requirement from the last third of an oven line.
Food Manufacturing reviews the top five innovative food manufacturers we’ve covered in our print issues this year, highlighting each company’s unique innovative efforts, including process improvement, food safety, R&D and sustainability.