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Turning food waste into fiber-rich flour
Functional Foods
04.23.2019
By Jeff Gelski
Green bananas, soybean pulp and coffee cherries serve as flour sources.

A primer on starch ingredients
Product Development
04.23.2019
By Donna Berry
Soylent launches mini-meal bars
Product Development
04.23.2019
By Anna Wiber
Olam International inks deal for Dangote Flour Mills
Operations
04.23.2019
By Holly Demaree-Saddler

General Mills enters new wind power agreement
Operations
04.23.2019
By Eric Schroeder
Organic grain prices rise in February-March
Ingredient Markets
04.23.2019
By Ron Sterk
Kellogg’s Corn Flakes in U.K. contain ‘responsibly sourced corn’
Business
04.23.2019
By Eric Schroeder

Equipment Operations
Achieving precise portions when depositing batter
Equipment
04.22.2019
By Charlotte Atchley
Accurate positioning safeguards ingredient and labor costs for operations.
Operations Baking Manufacturers
Wyandot Snacks builds on food safety rep
Operations
04.22.2019
By Joanie Spencer
The co-manufacturer employs rigorous standards to meet its customer needs.
Equipment Operations
Matching the proper belt to the right conveyor
Equipment
04.22.2019
By Dan Malovany
Production lines require a variety of belts and conveyors to handle everything from raw dough to fully baked products.
Product Development Business
IBIE to feature dedicated education day
Product Development
04.22.2019
By Nico Roesler
The wide-ranging program caters to all levels of the industry.
Facilities Baking & Snack
Hefty U.S. investment propels LeClerc’s private label bar business
Facilities
04.22.2019
By Charlotte Atchley
In the past four years, the company's Kingsport, Tenn.-based facility has seen up to $50 million in investment.

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Corporate Strategy New Products
Conagra sees more growth ahead for frozen foods
Corporate Strategy
By Monica Watrous
New products include Healthy Choice frozen novelties, Birds Eye single-serve meals.
Business People
Hostess to open new corporate office in Chicago
Business
By Rebekah Schouten
Chad Lusk joins company as c.m.o.
Facilities
Fire destroys Newly Weds Foods factory
Facilities
By Jeff Gelski
All employees at the Chicago facility evacuate safely, according to media report.

Slideshows

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Business

Business
Investing in the big business of incubators
Business
04.23.2019
PepsiCo, Campbell Soup and General Mills are just three examples of companies that offer venture capital and other ways to invest in emerging brands. Another is Mondelez International, which recently announced its support of The Hatchery Chicago, a non-profit food business incubator. Mondelez joins Conagra Brands and Kraft Heinz as supporters of The Hatchery.
Business People
A new c.e.o. takes the helm at Kraft Heinz
Business
04.22.2019
Bernardo Hees to step down after leading the company since its creation.
Business Baking Manufacturers
PepsiCo U.K. launches taste guarantee promotion for healthy snacks
Business
04.19.2019
Three brands are participating in the campaign.
Business Food Service
Godiva debuts cafe concept in New York
Business
04.19.2019
Part of aggressive global growth strategy.
Business Mergers and Acquisitions
Unilever enhances its position in the well-being space
Business
04.19.2019
Acquires Olly Nutrition, a certified B Corp. based in San Francisco.

Sponsored Content

In the Dough - Dedicated to Innovation
As bakers tackle cleaning up their ingredients, Lesaffre can help with ready-made or custom solutions that maintain product quality.
In the Dough - Partnering for Solutions
Lesaffre’s customers can utilize Delavau’s technical team to develop ingredient systems addressing shelf life, fortification, clean label and cost-in-use.
Burgen Bread Mix Portfolio Takes Inspiration from Down Under
AB Mauri North America expands its range of premium bread bases offering delicious nutrition geared towards industrial and artisan bakers.

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Whitepapers

Authoritative information about various solutions, products, or services. Discover more resources.

Featured Video

How Wyandot Snacks got staff to embrace sustainability initiatives
Over the past two years, Wyandot Snacks has reduced its carbon footprint by creating a workplace culture that is focused on sustainability. The company has enacted multiple programs in its operations that help decrease food, landfill and product waste. In this video, Rob Sarlls, president and CEO of Wyandot Snacks, discusses steps the company took to increase sustainability efforts inside its operation.

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Trends

Consumers ready to move past generic ingredient callouts
Trends
04.18.2019
Snack makers turn to c-stores for product testing
PepsiCo
04.17.2019
Increasing brand engagement through emotional connections
Trends
04.17.2019

Product Development

Product Development Suppliers
Corbion innovation center brings product development to life
Product Development
04.18.2019
The site gives customers access to the company’s research labs.
Product Development Donuts
Krispy Kreme to debut fruit-flavored donuts
Product Development
04.17.2019
Limited-time offerings will be available in pineapple, key lime and strawberry.
Corbion Cargill
When should bakers use custom fat or oil ingredients?
Corbion
04.16.2019
As base oils evolve and the industry grasps the technology available, bakers can avail themselves of custom fat solutions that can do practically anything.
Product Development Business
Muffin maker to build new plant in South Carolina
Product Development
04.11.2019
The Muffin Mam will invest $18.8 million in new 100,000-square-foot facility.
Product Development Business
Cascadian Farm to sell Kernza cereal as a fundraiser
Product Development
04.10.2019
Proceeds will benefit The Land Institute to advance further research on the grain.

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