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Hostess adds two to board of directors

04.27.2021

By Eric Schroeder

Olu Beck and Hugh Dineen bring 40+ years of CPG experience.

Unilever, Nestle investing in nutrition supplement segment

04.27.2021

By Keith Nunes

Companies seek to capitalize on interest in health and well-being.

Viterra to build canola crush facility

04.27.2021

By Holly Demaree-Saddler

The plant is expected to be operational in late 2024.

Change on Sara Lee, Thomas’ labeling to reflect whole grain content

04.27.2021

By Eric Schroeder

Follows similar move by Flowers Foods earlier this year.

SECNA Natural Ingredients Group SL purple colors

Chr. Hansen Natural Colors makes add-on investment

04.27.2021

By Eric Schroeder

Acquires SECNA Natural Ingredients Group.

Flowers’ Mukherjee sees concerning trends

04.27.2021

By Josh Sosland

While household penetration 98% for baking, younger consumers are less committed.

Fruits and nuts offer a variety of options

04.27.2021

By Donna Berry

There are many factors to consider when selecting the right form to use.

Organic baked goods gain ground with consumers

04.27.2021

By Charlotte Atchley

Bakery remains a small portion of organic food sales, but the category continues to grow, especially among younger shoppers.

Fat solutions can provide nutritive benefits

04.27.2021

By Charlotte Atchley

Bakers can get more from their shortening than just reducing saturates.

Bühler joins Givaudan in opening Protein Innovation Centre

04.26.2021

By Arvin Donley

Facility will enable plant-based product development on a global scale.

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RSS

Hostess adds two to board of directors

Unilever, Nestle investing in nutrition supplement segment

Viterra to build canola crush facility

Change on Sara Lee, Thomas’ labeling to reflect whole grain content

Chr. Hansen Natural Colors makes add-on investment

Flowers’ Mukherjee sees concerning trends

Fruits and nuts offer a variety of options

Organic baked goods gain ground with consumers

Fat solutions can provide nutritive benefits

Bühler joins Givaudan in opening Protein Innovation Centre

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