New rice bran ingredients feature protein, fiber 06.23.2014 By Jeff Gelski NutraBran soluble is 25% protein while NutraBran fiber also contains calcium, magnesium and phosphorus.Read More
Innovators honored by the I.F.T. 06.23.2014 By Keith Nunes The Institute of Food Technologists handed out its annual Innovation Awards during the group's Annual Meeting and Expo.Read More
Merger creates supplier to baking, food service industries 06.19.2014 By Jeff Gelski Based in Chicago, ProBlend-Eurogerm L.L.C. will supply North America.Read More
New Cargill ingredient combines fish oil, canola oil 06.18.2014 By Jeff Gelski IngreVita contains omega-3 fatty acids found in fish oil.Read More
Brenntag to distribute low-sodium systems from Kudos 06.17.2014 By Jeff Gelski In baking, potassium bicarbonate may act as a replacement for sodium bicarbonate.Read More
Bakers manage waste streams 06.17.2014 By Staff With heat recovery systems, bakeries can become more sustainable.Read More
Gluten-free to roam 06.13.2014 By Jeff Gelski Products appear in discount stores and restaurant menus.Read More
Slideshow: New products from Horizon, Clif, Boulder Canyon 06.13.2014 By Maggie Young Boulder Canyon ancient grain chips, Duff Goldman cake-in-a-jar innovations, and Horizon sandwich and graham cracker offerings hit the market.Read More
Rudi’s debuts organic pretzel rolls 06.12.2014 By Eric Schroeder Product becomes first certified-U.S.D.A. organic pretzel roll on the market.Read More
PLT now offers ingredient shown to lower glycemic index 06.11.2014 By Jeff Gelski Horizon Science, an Australian company, developed Benecarb, a derivative of sugar cane molasses.Read More