They may hold the key to providing critical nutrients to those in need.

Enzymes provide clean label options for breads and other baked foods in a variety of ways.

Stevia, honey and fruit juice all may appeal to consumers with children.

Milk Buds Plus offers a lower-cost ingredient to reduce the use of lipidized milk and cream.

Amano Enzyme and the University of Minnesota will sponsor the event.

Supply chain woes and ingredient shortages have bakers seeking solutions that extend shelf life and help in other ways.
 

A roundup of the food manufacturing industry's recent personnel moves. 

Learning how various fibers interact with the gluten matrix can improve bread quality.

In the 1990s, consumers started paying attention to labels and wanted to get rid of chemicals in breads.
 

It reduces levels of acrylamide in manufactured and organic food products by up to 90%.