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HighKey introduces low-sugar muffin bites

08.17.2021

By Eric Schroeder

New baked food is made from almond flour.

Scoular promotes Morris to top safety post

08.17.2021

By Eric Schroeder

Noland Morris most recently was senior safety manager for the company’s Food Division.

Lean Cuisine launches six new frozen meals

08.17.2021

By Rebekah Schouten

Cauli’ Bowls debut alongside two new High Protein Bowls.

Graham Packaging names director of sustainability

08.17.2021

By Taryn Parker

Richa Desai will help lead company’s internal and external sustainability efforts.

Pro Tip: HR plays a vital role in disseminating food safety culture

08.17.2021

By Vikas Menon

Partnering with human resources goes beyond just hiring the right people.

Why the quality of flour matters

08.17.2021

By Donna Berry

Flour quality ensures batch-to-batch consistency of finished baked foods.

Shortening innovations can ease labor challenges

08.17.2021

By Charlotte Atchley

Challenges of accuracy and useability are resolved by different formats.

Rocky Mountain Chocolate Factory board and products

Confectionery maker seeks new CEO

08.16.2021

By Eric Schroeder

Rocky Mountain Chocolate Factory initiates search process.

Dietary fibers: benefits that go beyond gut health course

Tate & Lyle, Kellogg partner on dietary fiber course

08.16.2021

By Eric Schroeder

Online program is geared toward health professionals in Latin America.

Plant protein could make up nearly 8% of global protein market by 2030

08.16.2021

By Jeff Gelski

Falling prices and sustainability benefits should boost the category.

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News
RSS

HighKey introduces low-sugar muffin bites

Scoular promotes Morris to top safety post

Lean Cuisine launches six new frozen meals

Graham Packaging names director of sustainability

Pro Tip: HR plays a vital role in disseminating food safety culture

Why the quality of flour matters

Shortening innovations can ease labor challenges

Confectionery maker seeks new CEO

Tate & Lyle, Kellogg partner on dietary fiber course

Plant protein could make up nearly 8% of global protein market by 2030

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