The tapioca starch works as a thickener, filler, binder and stabilizer.

Plant-based protein remains front and center as a formulating trend, and to provide bakers and snack manufacturers with more options, Ingredion launched its Homecraft Quinoa 112 flour in the United States and Canada.

The Baker-Bot from Apex Motion Control is a cobot that manages repetitive work, such as cake decorating.

Knowde expands into food and nutrition industry.

Cheese Buds 32X Cheddar brings the potency and versatility of Butter Buds’ 32X technology to cheddar.

The Sheet Cake Icing Line (SKIL) from Unifiller automates the assembly, filling and icing process for sheet cakes for industrial bakeries.

The SPI AV mixers (ranging from 175 to 660 lbs of dough per batch) from VMI feature heavy-duty design and powerful motors.

EverGrain takes grains left over from brewing and processes them into protein- and fiber-rich ingredients.

Manildra Group USA’s GemPro Prime-W is a natural wheat protein isolate that provides whipping and aeration in a range of applications.

The course will cover taste, texture, nutrition, processing and labeling.