The two companies enter a distribution agreement.

Understanding the advantages of sourdough fermentation can assist bakers in producing sourdough bread.

The company and Triplebar Bio will create cell-based proteins.

Keto, plant-based diets and others shy away from gluten.

Inulin, resistant starch take on key roles in keto-friendly items.

Power Up Foods landing in Urban Outfitters, Erewhon locations.

Bread is the hardest to replicate when developing a gluten-free product.

Bakers replacing sugar or wheat starch with fiber must replicate the key functionality these ingredients provide. 

Applications span meat alternatives, flour products and more.

Naturally high levels of crude protein and minerals make fava beans are a good choice for formulating high-protein baked foods.