Dutch university shares patent licenses for genetic modification 09.08.2021 By Matt Noltemeyer Open science effort aimed at global hunger.Read More
Ingredion increases capacity at pulse-based protein facility 09.08.2021 By Sam Danley Opens new production capabilities for flours, concentrates.Read More
CHS to upgrade soybean processing plant 09.08.2021 By Arvin Donley Annual production to increase by more than 35% at Mankato, Minn., plant.Read More
ABA moves NextGenBaker Conference online 09.08.2021 By Charlotte Atchley Virtual programming has been expanded, and the event is now more accessible. Read More
Pro Tip: Use shear denaturation for stronger protein gels 09.08.2021 By Harrison Helmick Research has found that pulse and milk proteins react similarly when shear forces are applied to gluten. Read More
Krispy Kreme introduces fall flavors 09.07.2021 By Brian Amick Special donuts only available in September.Read More
Nature’s Path debuts keto breakfast offerings 09.07.2021 By Rebekah Schouten New cereal and granola are certified gluten-free, organic and non-GMO.Read More
Ingredient costs, ‘yuck’ factor present headwinds for cricket powder 09.07.2021 By Jeff Gelski The ingredient comes with nutritional and sustainability benefits.Read More
Barry Callebaut, Hershey renew supply agreement 09.07.2021 By Brian Amick Deal was first signed in 2007.Read More
Ingredion sets four goals in diversity, equity and inclusion report 09.07.2021 By Jeff Gelski One goal seeks gender balance in management positions by 2030.Read More