Cathi Roberts, Senior Vice President, Marketing North America, Dawn Foods, gave us a glimpse into what we can expect to see at the stand in Las Vegas.
Judith van Peij has been with Royal DSM for 10 years, and has been the Innovation Manager for Baking &…
Simple Mills introduced its Nut Butter Stuffed Sandwich Cookies in July. The range has an improved formulation, with nut flour and nut butter, and is available in two flavors: Creamy Peanut Butter and Cocoa Cashew Crème.
Tate & Lyle announced that it is extending its partnership with APC Microbiome Ireland, a Science Foundation Ireland (SFI) Research Center, through a new two-year research project.
Mondelez will expand its sustainable wheat cultivation program, Harmony, to increase the share of sustainably produced biscuits in Hungary, in the Székesfehérvár factory.
Lesaffre has updated its exploreyeast.com website, an educational website raising awareness about the benefits of this microorganism for food, including bakery products. This project stems from the observation that yeast remains largely unknown to the general public.
Barry Callebaut announced it will expand its plant-based portfolio by adding dairy-free organic chocolate to its North American portfolio.
BENEO announced a EUR 50 million investment in a new pulse processing site in Offstein, Germany. The site will produce protein-rich pulse ingredients for food and animal feed.
Sourdough is established as a growing, enduring trend. It is successfully transitioning from its staple applications in bread to innovation in other product ranges, savory and sweet.
GNT announced it expanded its range of EU organic-certified EXBERRY® Coloring Foods with new yellow and green shades made from organic safflower, in response to the rising demand for organic products.