Though Spring officially sprung weeks ago, the celebration of Cinco de Mayo gives us a sense that summer is just around the corner. And with summer comes our favorite exotic and fruit flavors to match our heightened post-winter moods. 

American Society of Baking's annual technology conference and exposition, BakingTech, took place March 2-4, in Chicago. More than 980 attendees were greeted with 171 tabletop exhibitors and more technical breakout sessions than 2013. 

American Society of Baking’s annual BakingTech is right around the corner, March 2-4, in Chicago. More presentations and educational sessions contribute to the line up, as well as a continued focus on young professional involvement in the ASB organization.

More than 173,000 visitors from five different continents were greeted with the latest trends in artisan gelato, pastry and confectionery at the 35th edition of SIGEP in Rimini, Italy January 18-22.

Full Image Gallery

Impressive turnout numbers, including a 20 percent increase in attendance from 2013, was not the only buzz at the show. Exhibitors and attendees named dietary-conscious ingredients as the hot topic at SIGEP.

Gian Maria Emendatori, Executive Sales Manager at MEC3, an exhibitor since the expo’s inception, said lactose, sugar and gluten free were the major trends in gelato this year. He added that at least 20 percent of their customers are asking for more options in the dietary and specialty product arenas.