Marvin Douglas Harless sold the company to Lallemand.

Enzymes, phosphates, vital wheat gluten and more can play a key role in preserving the quality of frozen doughs.

Bakers have several options for dough conditioners, depending on the help they need most.

Exter North America to create reaction flavors.

A challenge with removing sugar-based carbohydrates is the lack of sugar available for yeast function in yeast-leavened baked goods.

Casavant shares how enzymes can improve the quality and consumer appeal of baked foods.

Transaction approved by shareholders in mid-December.

Nicolai Jensen to succeed Gert Steenkamp in February 2024.

Company acknowledges a century of yeast production in its Montreal facility.

Ingredients to improve digestive health are plentiful and expanding.