GoodMills Innovation launched Pinsa 100%, a flour mix for bakeries, large-scale retailers and the food service industry. It can be used to make a light, crispy base with a distinctive artisan appearance.
In anticipation of spring season barbecues, backaldrin introduces the Pane Scuro mix for various fresh bread and pastry specialties, from rustic, flat barbecue bread to elongated root bread and small, crispy Krustis buns.
Understanding the current landscape and how to balance between innovation and regulation.
GoodMills Innovation launched a newly developed protein blend, the GoWell® Tasty Protein. It is designed to simplify the production of protein-rich baked goods while also taking into account their taste or sensory properties.
The UK introduced new legislation (November 14) that requires millers and flour producers to fortify non-wholemeal wheat flour with folic acid from the end of 2026.
GNT has earned its first EcoVadis gold medal for environmental and ethical activities, ranking the company among the top 3% in the food manufacturing industry. GNT creates EXBERRY® colors from fruit, vegetables, and plants.
Specifically created for the FIE 2024 event, ‘Hey Bro!’ is a brownie mix developed through the combined expertise of the three companies within the VIVESCIA Group: Grands Moulins de Paris, Kalizea and Diamalteria Italiana.
PoLoPo signed a Memorandum of Understanding with CSM Ingredients to join efforts in bringing PoLoPo’s egg-free egg protein grown in potatoes to the commercial baking market.
