Lallemand celebrates 100 years of yeast production 10.03.2023 By Keith Moore Company acknowledges a century of yeast production in its Montreal facility.Read More
Bakers have several options to bolster gut health 09.26.2023 By Michelle Smith Ingredients to improve digestive health are plentiful and expanding.Read More
Bakers have several approaches for incorporating ingredients to improve gut health 09.19.2023 By Michelle Smith Heat and pH stability are some of the most difficult parameters of formulation with prebiotics and probiotics.Read More
Market moving away from emulsifiers to clean label replacements 08.01.2023 By Charlotte Atchley As ingredient technology has improved, bakers are able to replace their emulsifier ingredients with label-friendly options.Read More
Vitamin D yeast in Great Britain expands to more categories 05.29.2023 By Jeff Gelski The Lallemand ingredient now may be used in 26 total categories.Read More
New frontiers in fermentation begin to impact baking industry 05.08.2023 By Jeff Gelski Select the right yeast, control temperature to save time, costs.Read More
Enzymes clean up labels and can help lower added sugar in breads 04.11.2023 By Michelle Smith They can also strengthen doughs and provide consistency across variable conditions.Read More
Bakers are depending on enzymes more these days 04.04.2023 By Michelle Smith Enzymes provide clean label options for breads and other baked foods in a variety of ways.Read More
Enzymes can help bakers manage costs 03.28.2023 By Michelle Smith Supply chain woes and ingredient shortages have bakers seeking solutions that extend shelf life and help in other ways. Read More
On the move: Food manufacturing 03.23.2023 By Zachary Sosland A roundup of the food manufacturing industry's recent personnel moves. Read More