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AAK adds senior confectionery scientist

05.04.2022

By Keith Moore

Sneha Karthikeyan joins the company’s US Customer Innovation team.

Tortillas and flatbreads expand their healthy halo

05.04.2022

By Lucas Cuni-Mertz

Bakers are introducing new products to meet consumers’ increased health demands.

Croatian company opens factory for plant-based ingredients

05.03.2022

By Jeff Gelski

Nutris Group sources fava beans and potatoes to create protein isolates, starch and fiber.

Ka-Pop! Snacks maker adds to team

05.03.2022

By Eric Schroeder

Awakened Foods names new vp of operations.

Tate & Lyle acquires chickpea ingredient manufacturer

05.03.2022

By Keith Nunes

Acquisition of Nutriati assets follows Ingredion’s investment in InnovoPro.

Whole wheat flour production up in quarter

05.03.2022

By Josh Sosland

Figure still well below historical averages.

First-quarter flour output gains 2.7%

05.03.2022

By Josh Sosland

Capacity up 17,668 cwts from a year ago.

Dough conditioners provide more than just strength

05.03.2022

By Charlotte Atchley

These enzyme-based ingredients can replicate a number of functions of vital wheat gluten.

The functionality of chocolate

05.03.2022

By Donna Berry

Chocolate can take on many forms and be used in various applications.

Icing’s shortening needs differ from cake batter

05.03.2022

By Charlotte Atchley

Shortening provides structure, mouthfeel and texture for the icings.

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AAK adds senior confectionery scientist

Tortillas and flatbreads expand their healthy halo

Croatian company opens factory for plant-based ingredients

Ka-Pop! Snacks maker adds to team

Tate & Lyle acquires chickpea ingredient manufacturer

Whole wheat flour production up in quarter

First-quarter flour output gains 2.7%

Dough conditioners provide more than just strength

The functionality of chocolate

Icing’s shortening needs differ from cake batter

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Popular Galleries

Fall flavors: Beyond pumpkin

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Current Issues & Directories

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