Bakery, at age 113, will close in Michigan 08.16.2023 By Jeff Gelski Minnie Marie Bakers, formerly Awrey Bakeries, was sold twice this century. Read More
Pro Tip: Use heat to inactivate lipoxygenase in baked goods 08.16.2023 By Harrison Helmick Toasting pulses, including peas, chickpeas and lentils can help reduce beany and grassy off-flavors.Read More
Scoular creates five-member sustainability team 08.15.2023 By Gloria Cowdin Will lead customer and corporate sustainability solutions. Read More
Kellogg launches brunch-flavored liqueur 08.15.2023 By Caleb Wilson Marks the second collaboration between the Kellogg Co. and Sugarlands Distilling Co. Read More
Certified Free From seal launches to help allergen-free shoppers 08.15.2023 By Caleb Wilson The certification process and seal were developed by food safety company MenuTrinfo. Read More
Second Nature Brands names new leadership 08.15.2023 By Brooke Just Jacobo Capuano will serve as chief supply chain officer. Read More
IAOM, Girl Scouts partner on flour milling badge program 08.15.2023 By John Reidy Seeks to increase visibility of grain milling as a career.Read More
Kellanova sets it sights on being a global snack company 08.15.2023 By Keith Nunes Spun-off company intends to make Pringles, Cheez-It, Rice Krispies Treats and Pop-Tarts global brands.Read More
Bakers look to alternative flours for dietary baking 08.15.2023 By Donna Berry Ancient grain flours add more whole grains to enhance nutrition. Read More
Optimizing emulsifier functionality improves product quality 08.15.2023 By Charlotte Atchley Precise scaling, ingredient storage and balancing the formulation are key.Read More