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Arcadia Biosciences receives patent for reduced-gluten wheat

09.23.2019

By Jeff Gelski

The variety contains 75% less gluten than traditional wheat.

Slideshow: J.M. Smucker, Quaker Oats awarded patents

09.23.2019

By Karlee Renkoski

Ten baking manufacturers and suppliers received patents for newly created equipment, designs and processes.

Doty named c.m.o. of Chili’s

09.23.2019

By Rebekah Schouten

Ellie Doty previously spent seven years in marketing roles at Yum! Brands.

Hershey completes acquisition of One Brands

09.23.2019

By Monica Watrous

Nutrition bar brand unveils plant-based protein offering at Expo East.

Kellogg joins biodiversity initiative

09.23.2019

By Jeff Gelski

Nineteen companies will focus on regenerative agriculture practices and eliminating deforestation.

Post names active nutrition business BellRing Brands

09.23.2019

By Monica Watrous

Expects i.p.o. to be completed in the fall.

The Original Cakerie announces Ontario plant expansion

09.23.2019

By Monica Watrous

Company manufactures frozen layer cakes, dessert bars and brownies for retail and food service.

Papa John’s expands into Portugal

09.23.2019

By Rebekah Schouten

Lisbon location marks the 12th new country the company has entered in the past three years.

Whoa Dough reworks cookie dough for on-the-go snackers

09.20.2019

By Karlee Renkoski

Indulgent snack bars say “no” to allergens and “yes” to real ingredients.

Navigating the Middle East’s transcontinental baking trends

09.20.2019

By Karlee Renkoski

Baking and snack trends in the region are as wide-ranging as their location.

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Arcadia Biosciences receives patent for reduced-gluten wheat

Slideshow: J.M. Smucker, Quaker Oats awarded patents

Doty named c.m.o. of Chili’s

Hershey completes acquisition of One Brands

Kellogg joins biodiversity initiative

Post names active nutrition business BellRing Brands

The Original Cakerie announces Ontario plant expansion

Papa John’s expands into Portugal

Whoa Dough reworks cookie dough for on-the-go snackers

Navigating the Middle East’s transcontinental baking trends

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