Munching on whole grains 09.06.2013 By Jeff Gelski Using multigrains, including ancient grains, may add different colors and texture to snacksRead More
New fermented sugar ingredient preserves freshness, flavor 09.06.2013 By Jeff Gelski Corbion Purac launches Verdad Power F80.Read More
Gluten-free sales surpass $450 million in Canada 09.06.2013 By Jeff Gelski The category has a compound annual growth rate of 27% between 2008 and 2012.Read More
Pak Group moves into new headquarters, baking lab 09.06.2013 By Jeff Gelski The laboratory's equipment may mimic most commercial bread, pizza and snack food manufacturing set-ups.Read More
Bay State buys supplier of whole milled flours 09.06.2013 By Jeff Gelski Certified Foods offers conventional, organic and gluten-free flour.Read More
General Mills to assist artichoke farmers in Peru 09.05.2013 By Jeff Gelski The company and supplier partner AgroMantaro will provide $1.1 million to help smallholder farmers.Read More
European Commission approves cocoa flavanol health claim 09.04.2013 By Jeff Gelski Customers of Barry Callebaut who use the company’s Acticoa products may apply the claim on products and packaging in E.U. countries.Read More
Chr. Hansen details five-year growth strategy 09.04.2013 By Jeff Gelski The company will invest in cultures, enzymes, probiotics and naturally-sourced colors while extending its presence in emerging markets.Read More
Gut feelings 09.04.2013 By Jeff Gelski Research focuses on how probiotics’ effect on the stomach in turn may affect the brainRead More
Compounds in TopBake make up for loss of wheat gluten 09.04.2013 By Jeff Gelski The enhancer works well in flours with soy, maize, beans, ancient grains or cassava.Read More