Inulin, resistant starch take on key roles in keto-friendly items.

Bread is the hardest to replicate when developing a gluten-free product.

Company also expects to shine spotlight on food safety.

Plans also call for a new US plant.

Durand of ASR made officer in Stowe vote.

When it comes to unconventional baked goods, bakers must understand all properties of alternative ingredients in a formulation.

Bakers increasingly turn to alternative grains to separate their products from others in the marketplace.

Part of company’s push for sustainability.

Focus on sourcing 100% of flour by 2030.