SK Capital closes on purchase of ingredient maker 11.20.2023 By Josh Sosland Buys J&K Ingredients from Core Industrial Partners. Read More
Renewal Mill debuts upcycled flour replacement blend 11.20.2023 By Keith Moore RenewALL 100% Upcycled Blend may be a substitute for all-purpose flour in a formulation or a gluten-free flour blend. Read More
Pro Tip: Using cold extrusion for improved plant-based protein emulsification 11.15.2023 By Harrison Helmick Cold extrusion produces stable emulsions and may find usage in high-protein baked goods or fillings. Read More
Producers get a helping hand from high-oleic oils 11.15.2023 By Lucas Cuni-Mertz High-oleic oils offer saturated fat reduction, shelf life stability and more to baked foods.Read More
Preserving functionality when reducing saturated fat 11.08.2023 By Lucas Cuni-Mertz The best strategy will depend on how heavily a product relies on it as well as the specific functionality these saturates provide. Read More
Reducing saturated fat with finesse 10.31.2023 By Lucas Cuni-Mertz Saturated fat reduction is a growing goal for food manufacturers but poses structural challenges in many products.Read More
Managing the right amount of moisture 10.24.2023 By Donna Berry Hydrocolloids help cakes and muffins attain optimum viscosity, crumb structure, texture and more.Read More
Pro Tip: Roast pulses enhance baking properties of flour 10.18.2023 By Harrison Helmick Controlling time, temperature and moisture when roasting pulses can help optimize baking functionality.Read More
SK Capital to acquire J&K Ingredients 10.11.2023 By Zachary Sosland J&K Ingredients emphasizes natural, organic and clean label products.Read More
Batory Foods names chief people and sustainability officer 10.11.2023 By Zachary Sosland Rita Ramirez has been with the company since 2010.Read More