The partnership seeks to create enzymes for improved and sustainable processing of ingredients.

Chickpea protein is harder to isolate than other pulses, but the remaining carbohydrates may help increase gel strength and foam stability of these products.
 

The company introduces a line of products to control oxidation and help protect the quality, freshness and stability of foods and beverages.

Just in time for IBIE, Lesaffre has launched a new website, www.lesaffrebaking.com, to enable bakers a valuable and comprehensive search tool. The Lesaffre booth #2101 will offer a host of products and services designed to match the demands of the ever-changing bakery business climate. More than just yeast, this innovative company provides a wide range of baking solutions, such as dough conditioners and enzymes to malts and fortification products.

Levair Stabilize improves batter stability while Levair Fortify works in in high-protein applications.

The company’s alternative cassava flours address the needs of bakers across all segments.
 

Understanding different types of yeast can help bakers optimize their sourdough.

The acquisition will enable Sokol to expand its manufacturing and packaging capabilities.

The ingredients contain fiber from upcycled fruit and vegetables.