Lesaffre announced the acquisition of Recombia Biosciences, a biotechnology company based in the San Francisco Bay Area, based on technology licensed from Stanford University.
The two companies aim to find new functional, plant-based ingredients that can bring innovation to bakery, patisserie and chocolate products.
The National Confectioners Association (NCA) and the Association of Chocolate, Biscuit and Confectionery Industries of Europe (CAOBISCO) released a joint statement calling for governments of both the United States and Europe to take urgent action to address sugar shortages.
Palsgaard will host a knowledge-sharing session at IBIE this year, focusing on solutions to tackle soaring egg prices, which hit cake manufacturers particularly hard.
AAK’s 2021 Sustainability Report was named the best in the world in the category of plant-based oils, winning the 2022 Hallbars Award.
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.