Jeremy Gerrard was Food Engineering's Digital/Online Editor. He is a graduate of Auburn University with a degree in journalism. His previous work experience includes years spent as a reporter with the Daily Local News out of Chester County, PA. In addition to writing feature articles for Food Engineering, Jeremy covered the Dry Processing, Field Reports and People and Industry news sections.
The bakery processing equipment market is projected to grow at a CAGR of 7.3 percent from 2015 to 2020, reaching an estimated value of $13.62 billion by 2020.
The National Institute of Allergy and Infectious Diseases is seeking public comment on a draft update to the 2010 Guidelines for the Diagnosis and Management of Food Allergy in the US concerning the prevention of peanut allergies.
As an effort to improve sustainability in its supply chain, the Kraft Heinz company says it will transition to sourcing 100 percent cage-free eggs in all North American operations by 2025.
