The category’s sales remain elevated following its boom in 2020.

Despite a market that hit record highs in Q2, grain-based food shares were well off their highs. 

Seventy-eight percent of manufacturers plan to increase AI spending in the next two years. 

Enzymes, phosphates, vital wheat gluten and more can play a key role in preserving the quality of frozen doughs.

It is the association’s first woman president in its 55-year history.
 

Co-founders Dave and Jan Marson are dedicated to putting what they’ve earned back into their community.

Gil shares best practices for bakers when selecting a release agent.

The company expects more than a tenfold increase in business over the next five years.

The effectiveness of texture-boosting ingredients in frozen dough depends on a variety of factors. 

While the company has made its name so far producing waffles, it sees its greatest potential in another product.