Properties of alternative ingredients is key for bakers 11.01.2022 By Donna Berry When it comes to unconventional baked goods, bakers must understand all properties of alternative ingredients in a formulation.Read More
Earnings slide at North Dakota Mill and Elevator 10.27.2022 By Susan Reidy Timing, market swings contributed to decrease.Read More
North Dakota Mill celebrates milestones 10.25.2022 By Arvin Donley State-owned flour mill is largest in the United States.Read More
IGC trims global wheat flour forecast 10.21.2022 By Arvin Donley Total lowered by 300,000 tonnes.Read More
Alternative grains add value to baked foods 10.18.2022 By Donna Berry Bakers increasingly turn to alternative grains to separate their products from others in the marketplace.Read More
CPI for cereals and baked foods up 0.9% in September 10.14.2022 By Eric Schroeder Month-over-month gain below 1% for first time in 2022.Read More
High-protein grain flour startup raises $6 million 10.04.2022 By Monica Watrous Formerly Cella Farms, Equii uses fermentation to produce high-protein bread. Read More
King Arthur sees “long road” toward regenerative wheat 10.04.2022 By Lisa Berry Focus on sourcing 100% of flour by 2030.Read More
Cairnspring Mills to expand in Washington 09.28.2022 By John Reidy Flour miller receives $1.73 million in state funding.Read More
King Arthur sets goals for regenerative ag, GHG emissions 09.27.2022 By Jeff Gelski ‘Belonging groups’ will help employee-owners feel valued.Read More