Pro Tip: Fibers' interactions with glutens hold promise for low-carb bread 03.22.2023 By Harrison Helmick Learning how various fibers interact with the gluten matrix can improve bread quality.Read More
Voortman adds sugar-free wafers to mini cookie line 03.21.2023 By Gloria Cowdin Chocolate and vanilla wafers join iced oatmeal and vanilla shortbread minis.Read More
General Mills expands Cheerios portfolio 03.21.2023 By Eric Schroeder Frosted Lemon available for a limited time.Read More
Multiple industry, ag groups seek enhanced farm bill 03.21.2023 By Josh Sosland Press congressional budget leadership for adequate funding.Read More
Tattooed Chef to miss annual report deadlines 03.21.2023 By Keith Nunes Company will not file annual report on time.Read More
Pasta industry ‘horizon is magnificent,’ outgoing NPA chairman says 03.21.2023 By Matt Noltemeyer Zuanelli caps four-year term touching on past, present and future.Read More
Winning with co-manufacturers 03.21.2023 By Lucas Cuni-Mertz Frequent communication, clear expectations and a desire to learn are critical to a successful brand/co-man partnership.Read More
Meal ‘snackification,’ functional and indulgent offerings top Latin American snack trends 03.21.2023 By Lucas Cuni-Mertz The trends were highlighted in the ‘LatAm Report: Human Insights and Snacking Trends in Latin America’ at SNAXPO 2023.Read More
Plenty of opportunities for snack category to grow 03.21.2023 By Charlotte Atchley Mintel outlines three major trends driving new snack products at SNAXPO 2023.Read More
Enzymes have been cleaning up labels for over two decades 03.21.2023 By Michelle Smith In the 1990s, consumers started paying attention to labels and wanted to get rid of chemicals in breads. Read More