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Tate & Lyle, a global provider of food and beverage ingredients and solutions, announced the most recent addition to its line of CLARIA® Clean Label Starches with the introduction of CLARIA EVERLAST®.

Simple Mills' new whole-food Veggie Pita Crackers are anchored by a unique sweet potato/parsnip/celery root blend that delivers the nutrients of one-third of a serving of sweet potato in just nine crackers.

Launches grew at a compound annual growth rate (CAGR) of less than 1% from 2014 to 2018, per the Innova Market Insights database. Unfortunately, last year's tally will not advance the cause. Yet plenty was happening if you knew where to look.

The Thomas’® brand, creators and bakers of the original Nooks & Crannies® English Muffins,  introduced Thomas’Pick Me Ups™ Soft-Baked Oatmeal Squares and Thomas’ Mini Croissants, two innovative products guaranteed to give on-the-go families a quick, portable breakfast fix.

Known for reviving the bread aisle with loaves loaded with killer taste and texture, Dave’s Killer Bread (DKB) brings its whole grain and protein game to the grill with the launch of organic burger buns.

The crusts are made with Angelic Bakehouse’s unique Sprouted and Fresh Pressed™ method of pressing freshly sprouted whole grains directly into the dough, improving flavor and boosting nutritional value.

The product additions will offer even more options for functions such as increasing volume, improving texture, and lowering acidity. Microencapsulation also helps to stabilize core nutrients.

As bakery R&D manager, Guilfoyle leads the bakery R&D team through technical advancements in innovation and new product development and develops custom blends and solutions as part of bakery customer support.

GRINDSTED® NG 100 is a next-generation, non-GMO emulsifier that is highly functional and cost effective. Its primary function is starch complexing, which results in improved crumb softness in yeast-raised baked goods.

The new line features a high-speed filling process that improves the density and deaeration of the flour to give a more compact, “brick shaped” appearance when the valve bags are full.