Karns will oversee corporate development, M&A. 

A variety of ingredients are available to increase protein content in extruded snacks.

Partnership developing plant-based proteins for European market.

These ingredients offer many benefits to frozen dough and final product quality.

Foreign exchange and price/mix bring down sales.
 

A ‘plant-forward’ approach would promote the taste and traits of plants.
 

Bakers can expect to see more options added to their toolbox of ingredients

Ingredion report asks consumers how much more they would pay.
 

The correct ratio of sugar, flour and butter in sweet baked goods is critical when creating products the public will enjoy.