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Key Takeaways from the American Bakers Association Convention
ByAntonin Picou March 31, 2025February 10, 2026

Our CEO Antonin Picou had the chance to go to the American Bakers Association Convention, we are telling you now the key takeaway from those two days. The American Bakers Association (ABA) Convention is a highly anticipated annual event for bakery professionals. It brings together over 500 industry leaders to discuss key challenges, trends, and…

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All Categories | Challenge accepted | Consumers insights | Market insights | Pastry and Bakery trends | PastryStar News

Why Are Egg Prices So High? Understanding the Surge in Egg Costs.
ByEmma Christol February 11, 2025April 1, 2025

Have you recently walked into the grocery store to find the egg section half empty or barely stocked at all? You’re not alone. Many shoppers are facing empty shelves, and when eggs are available, they’re shockingly expensive – $7.09 per dozen in January 2025, to be exact. To make matters worse, some stores, like Aldi,…

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All Categories | Challenge accepted | Consumers insights | Market insights | Pastry and Bakery trends | PastryStar News

Pastry and Bakery Ingredients Market Report
ByEmma Christol January 30, 2025June 12, 2025

As we enter the new year, the pastry and bakery ingredients market is evolving, driven by shifting consumer preferences, new innovations, and fluctuating commodity prices. This quarterly Pastry and Bakery Ingredients Market Report highlights key developments in seven essential ingredient categories: Cocoa, Sugar & Sweeteners, Fruits, Oils & Fats, Dairy, Flour, and Eggs. Additionally, we…

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All Categories | Challenge accepted | Market insights | Pastry and Bakery trends | PastryStar News

FDA Bans Red Dye No. 3: What It Means for the Food Industry
ByEmma Christol January 16, 2025November 5, 2025

Here’s What You Need to Know About the FDA’s Ban on Red Dye No. 3: What It Means for the Food Industry. On Jan. 15, The Food and Drug Administration (FDA) banned the Red dye No. 3 from the country’s food supply, nearly 35 years after it was banned in cosmetics due to potential cancer…

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All Categories | Challenge accepted | Market insights | Pastry and Bakery trends | PastryStar News

Savory Fillings: Save time and labor in your production process
ByEmma Christol November 21, 2024February 26, 2025

Top-quality bakery ingredients made from scratch? Absolutely!Our new line of savory fillings is exploding with real flavor. These fillings are completely freeze-thaw, bake stable and are designed to work beautifully inside of pies, danishes, and other pastries. Discover how these Savory Fillings will save you time and labor in your production process! From pastries and…

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All Categories | Challenge accepted | Consumers insights | Market insights | Pastry and Bakery trends | PastryStar News

What Does Clean Label Mean?
ByAntonin Picou February 22, 2024May 6, 2026

Clean label refers to food products made with a simple list of recognizable ingredients and no artificial additives such as colors, flavors, or preservatives. While there is no legal definition for the term, it is widely understood across the food industry as a commitment to transparency and simplicity. At PastryStar, we define clean label more specifically: clean…

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Challenge accepted

Key Takeaways from the American Bakers Association Convention

Why Are Egg Prices So High? Understanding the Surge in Egg Costs.

Pastry and Bakery Ingredients Market Report

FDA Bans Red Dye No. 3: What It Means for the Food Industry

Savory Fillings: Save time and labor in your production process

What Does Clean Label Mean?

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