Federal biofuel market guidance may give the market more upside.
 

Verdad Essence WH100 provides bakeries an alternative to artificial preservatives.
 

Fernando González is named southwest regional sales manager.

Many bakers rely on saturated fats to produce frostings, fillings and icings.

Salt regulates yeast activity, strengthens gluten, extends shelf life, controls enzyme activity and adds to color.

Flour is a highly functional component that drives quality, consistency and innovation in cookies and crackers.

Still near lowest level since 1980s.
 

Fermentation allows for a 20% replacement in sandwich bread.

Transition to begin immediately.

Companies must consider cost of compliance, size of the market and penalties.