Brice-Audren Riché began his role as Lesaffre’s CEO on January 1, 2022. He shared with us his perspective on managing…
Ingredion announced its plans to exhibit at SNACKEX a variety of ingredients aimed at helping snack manufacturers develop and formulate nutritionally balanced products, and maintain indulgence and texture. They will include solutions for health and wellness, reduced sugar, reduced salt, and enhanced protein or fiber.
Sourdough is established as a growing, enduring trend. It is successfully transitioning from its staple applications in bread to innovation…
The Italian Association of Millers launched an initiative to promote exports of organic soft wheat and durum wheat flour and semolina to the U.S. and Canada and to raise awareness of their high quality.
With consumers wanting simpler ingredients to make a comeback, it is still important to them that their favorite baked products…
Puratos has been guiding its strategy in line with the findings of its ‘Taste Tomorrow’ study, an extensive consumer research…
As the government of Serbia decided to ban the export of flour, wheat, corn and oil, the Mill Industry Association, Zitounija, spoke against the measure. In total, Serbia planted wheat on an estimated area of 600,000 Ha last year.
Professionals in the bread sector signed the first collective agreement alongside the Ministries of Agriculture and Health, on reducing the salt content of bread. The agreement was finalized in a meeting at the International Agricultural Show on March 3.
