Premium Cassava Flour is simply the naturally gluten-free root of the cassava plant, converted to a highly versatile flour through AKFP’s proprietary process, with no added ingredients

New solutions include the launch of a new global brand for plant-based foods—AkroPlanet™, which is designed to offer formulators a real-life solution for plant-based food and beverages.

These baking mixes were created to assist at home bakers in making premium desserts with the addition of just a few ingredients, like eggs and butter, and even include a disposable baking dish, specific to each baking mix.

Bagel Puffs come six per box, are free of corn, soy and are Non-GMO Certified.

Toufayan Bakeries introduced four products at The International Dairy Deli Bakery Association (IDDBA) show: Brioche Buns, Madeleines, Pita Chips and Everything Wraps.

Bartek’s new logo is the most immediately visible embodiment of its transformation. Maintaining its historic purple color to pay homage to its entrepreneurial roots, Bartek’s logo now includes a logomark representing Bartek’s people, products, processes, and customers.

Bunge Loders Croklaan is launching three Vream specialty shortenings. All three have a clean taste and are simple to work with given their wide temperature tolerance and extremely smooth consistency. 

Consider the case of breads made from yeast-leavened doughs. A common complaint among bakers is that tackiness in such doughs hinders production—slowing the mix, necessitating frequent starts and stops—and generally makes the dough harder to handle.

Corbion's new Tortilla Suave CL combines freshness and antistick technologies to improve the quality of tortillas without the use of conventional dough improvers. It can be added on top of existing tortilla formulas to reduce sticking and tearing, improve softness and increase rollability.

Mette Munk offers consumers a premium line of Danish pastries made with real fruit, free-range eggs, certified sustainable palm oil, real Bourbon vanilla, and pure maple syrup.