Stuffed Puffs partners with General Mills on co-branded innovation.

HowGood’s intelligence platform analyzes over 33,000 ingredients.

Wheeler to CEO; Heine to president.

New plant to help chocolate production keep up with demand.

The certification provides a framework for the wholesale artisan bakery’s mission to be a force for good.
 

Bakers and snack makers want to ensure consumers are getting all the benefits they’re seeking.

Essential GR 1620 helps bakers reduce gluten usage in bread formulas.

Peter Rasmussen replaces Jim Bonatakis who served as ANSI Z50 membership chair for the past 20 years.
 

University of Nebraska researchers increase lysine content to enhance nutritional value.

Profit increases, but war in Ukraine has a negative impact.