Will seek to advance its growth through technology innovation.

Many consumers are avoiding certain fats and are drawn to ‘no saturated fat’ claims.
 

The coating fats enable bakery and snack manufacturers to create the indulgent, premium treats that today’s consumers desire. 

Newer technologies include sweetness enhancers and flavor maskers that can overcome off notes.

Achieving lower amounts often takes various approaches to replicate the full-sugar versions.

The facilities are in Minnesota, Illinois, Nebraska, Colorado and South Dakota.

Cargill, Voyage Foods will make cocoa-free confectionery range.

Replicating emulsification and replacing protein in cakes can be easier than replacing functionalities.

Formulation challenges change based on the type of cake being made.

Signs deals to bring an additional wind and solar capacity online.