It is difficult to say when man started spicing breads, but it is known the Romans used poppy, fennel and cumin seeds, as well as parsley, in their oven-baked breads. These were possibly the first of what are called the savory breads.

Men taking to veganism; beer expanding its presence beyond beverages.

 A unique, natural cassava flour is an innovative substitute for wheat flour. It enables the production of gluten-free baked goods with virtually the same taste, texture, crumb and baking characteristics as those made with wheat flour.

The nominees for the 2009 Spirit of Innovation ran the gamut, from beverages to snacks, from breakfast items to dessert snacks. The innovative teamwork involved in creating these exemplary products managed to combine unique concepts with the latest trends and the underlying needs of the consumers.

Experimental ice cream flavors; the lost art of baking cakes; and rhubarb's back.

Whoopie time for pies; finding breakfast during other dayparts.

Currently, the vast majority of the raisin industry spans nine raisin-producing countries, with world demand at 770,000 metric tons, and 45% of the world’s raisins grown in the U.S. 

Value on the menu; and gaining the touch of velvet.

Consumers are seeking healthier foods in response to current medical and dietary guidelines. Baked products like biscuits, cakes, muffins, brownies and corn bread are all made with chemical leavening agents.