Bakery

A light snow falls on a cold December afternoon. Up pulls the delivery person with a parcel for you. As you eagerly await them to make their way up to the entryway, you can’t

The food industry surely sees its share of yeast and mold concerns.   Both are relentless aggressors in food deterioration and spoilage that: “can

“Gluten-Free” might represent a new diet fad to some, but to those that suffer from celiac disease, the label is of the utmost importance. Celiac disease is a digestive condition that can reek havoc on sufferers’ daily lives if gluten finds a way into their diets. To ensure the safety of celiac sufferers, the FDA has stepped in to regulate gluten-free claims on food packaging.

According to an FDA News Release: “This new federal definition standardizes the meaning of ‘gluten-free’ claims across the food industry. It requires that, in order to use the term ‘gluten-free’ on its label, a food must meet all of the requirements of the definition, including that the food must contain less than 20 parts per million of gluten. The rule also requires foods with the claims ‘no gluten,’ ‘free of gluten,’ and ‘without

Growing up in the Midwest in a food-industry family, I've had the opportunity to befriend an unusual amount of people that work for large food companies in varying capacities.