Beneo’s customers may work in such areas as fiber enrichment and sugar of fat replacement.

Corbion introduced Ultra Fresh Sweet, an enzyme solution that helps keep sweet goods such as cakes, muffins and donuts fresh for up to 45 days.

Hinds-Bock’s family of industrial muffin and cake batter depositors can produce 12,000 lb per hour in production.

Discover new innovations from General Mills, Barilla and others.

The Formost Bun System from Formost Fuji features a redesigned grouper that allows for higher speeds while gently grouping products for package count.

The Burford Corp. Smart Shaker combines three machines into one. The Model DC5000 allows a motion profile to be customized for each product variety and pan configuration.

Western Foods’ proprietary pathogen reduction, now known as puro, has been validated for gluten-free rice by a third party.

Parker Products launched a line of baked inclusions for the bakery segment as well as dairy, confection, beverage and quick-service restaurants.

Flex Dividers from AMF Bakery Systems easily adjust for products ranging from tight to open grain structures.

The Expanded Snack Line from Reading Bakery Systems features a single-screw extrusion system for producing snacks made from corn, rice and other cereal ingredients.