Bakers boost their products with vitamins and minerals 07.16.2024 By Lucas Cuni-Mertz These nutrients improve the nutritional profile of baked goods and snacks and are growing in demand among consumers.Read More
ADM puts brakes on lactic, polylactic acid project 07.15.2024 By Arvin Donley Joint venture is with LG Chem.Read More
ADM pushes ahead in regenerative ag 07.04.2024 By Ron Sterk Efforts enhance value chain from farmer to consumer.Read More
ADM, Smucker partner on regenerative ag peanut program 07.02.2024 By Jeff Gelski The program will cover 20,000 acres in the southeastern US.Read More
Tried, true and brand-new strategies for saturated fat reduction 07.02.2024 By Lucas Cuni-Mertz Producers can employ a variety of ingredients — some well-established and others more cutting-edge — to reduce or eliminate saturated fats in their products.Read More
Consumers desire to see more protein intake 06.25.2024 By Donna Berry Bakers can expect to see more options added to their toolbox of ingredients Read More
Consider all factors when preserving product shelf life 06.25.2024 By Lucas Cuni-Mertz The longevity of baked goods and snacks depends on many variables producers may overlook.Read More
ADM, pizza company partner on regenerative ag project 06.20.2024 By Jeff Gelski Ooni sources from UK farmers for flour.Read More
Bakers target sugar reductions on sweet baked goods 05.28.2024 By Michelle Smith Achieving lower amounts often takes various approaches to replicate the full-sugar versions.Read More