Kansas State breaks ground on Global Center for Grain and Food Innovation 05.20.2024 By Michelle Smith Building will house the Department of Grain Science and Industry and should be completed in the summer of 2026.Read More
Enzymes hold key to success for baked goods 05.07.2024 By Donna Berry Enzymes are powerful micro-ingredients that enable bakers to improve baked goods and clean up labels.Read More
Sponsored By Lesaffre 4 Considerations When Switching From Emulsifiers to Enzymes 04.08.2024 By Staff Replacing chemical emulsifiers with enzymes causes a trickle-down effect across baking operations.Read More
Extending shelf life requires several moving parts 04.02.2024 By Donna Berry Bakers have many ingredients and other methods to ensure a longer life for baked goods.Read More
Lesaffre opens yeast plant in Indonesia 03.04.2024 By Eric Schroeder Part of new entity, PT Lesaffre Sari Nusa.Read More
Red Star Yeast adds new fermenter to Cedar Rapids facility 09.01.2023 By Lucas Cuni-Mertz The fermenter is the 10th at the plant and marks the facility’s fourth expansion. Read More
Meet The Expert: Michael Bultel 08.31.2023 By Lucas Cuni-Mertz Michael Bultel, Lesaffre North America baking business development manager, shares how bakers can achieve critical cost savings on ingredients.Read More
Clean label ingredients help artisan bakers reduce costs, extend shelf life 08.23.2023 By Charlotte Atchley Clean label ingredients like enzymes help artisan bakers reduce ingredient and labor costs. Read More
Emulsifier choice depends on variety of factors 08.08.2023 By Charlotte Atchley Bakers must consider functionality, processing and other ingredients in the formulation.Read More
Market moving away from emulsifiers to clean label replacements 08.01.2023 By Charlotte Atchley As ingredient technology has improved, bakers are able to replace their emulsifier ingredients with label-friendly options.Read More