Company says ingredients may provide longer shelf life.

Understanding the variations of rye flour can help bakers appreciate the complexities of rye bread.

Project part of $1 billion oil processing plant investment in New Orleans area.

Removing allergens from a bakery application can result in significant loss in functionality and flavor.

Food technology has come a long way in replacing Top 9 allergens in baked goods.

Company creates yeast protein, postbiotics, sweetener blend solution. 

What's it like to get the royal treatment from a baking legacy? It involves Baking Centers around the country. Precise sensory analysis. A diverse portfolio of Saf Pro® ingredients. See why Lesaffre raises the standard.

Multiple factors, including ample domestic and global supplies, are adding pressure

Replacing the functionality of key allergens in bakery formulations requires multiple ingredient solutions.

Solvent Retention Capacity (SRC) tests provide insights into flour functionality that are crucial for ensuring product quality.