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Blue Diamond: Almond Flour

Blue Diamond’s new gluten-free almond flour can replace traditional flours
May 5, 2015
Blue Diamond Almonds Global Ingredients Division has introduced line of almond flours. Officials say this ingredient will contribute to the nutritional enhancement and expansion of formulation possibilities for food manufacturers worldwide.
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Bay State Milling: Sprouted Grain Flour

Bay State Milling introduces the BeneGrain line of sprouted flours
May 4, 2015
Bay State Milling Company introduces the BeneGrain line of sprouted flours. Initial offerings include both sprouted wheat flour and sprouted brown rice flour.
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Golden Door Introduces Gluten-Free Ginger Cookies

New cookies are organic, vegan and gluten- and soy-free
May 1, 2015
Golden Door expanded its collection of Artisan Food products to include the aptly-named "Irresistible Ginger Cookie," generously spiced with three types of ginger.
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IOI Loders Croklaan: PHO Removal

IOI Loders Croklaan picks dates in August to help processors learn how to remove partially hydrogenated oils
April 29, 2015
IOI Loders Croklaan, leading producer of palm-based fats and oils, is excited to launch a series of courses to educate processors about the elimination of partially hydrogenated oils (PHOs) in their products.
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Organic Bakery Desserts

California’s Sugar Bowl Bakery introduces organic, non-GMO varieties
April 22, 2015
Eating wholesome, organic food doesn’t mean consumers have to forgo their favorite sweets.
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Delavau: Clean Label ESL Solutions

Delavau offers extended shelf life, dough conditioner solutions for a simpler, cleaner label
April 16, 2015
As consumer skepticism of food ingredients continues to rise, clean labeling is no longer just an opportunity, it’s a requirement.
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Boulart Launches Non-GMO Project Verification

Boulart's bakery facilities are SQF certified and employ world-renowned traceability systems
April 16, 2015
Boulart Inc. has recently acquired Non-GMO Project Verified status for the extensive range of its premium breads, adding to a comprehensive list of impressive qualitative characteristics synonymous with the Canadian industrial bakery.
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Glanbia Nutritionals: Egg Replacer

Glanbia Nutritionals’ egg replacement system, OptiSol 3000, achieves the same sensory profile in waffles as whole liquid eggs
April 15, 2015
Glanbia Nutritionals’ award-winning egg replacement system, OptiSol® 3000, has now been shown to achieve the same sensory profile in waffles as whole liquid eggs.
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Corbion: Dough Conditioner

Corbion Caravan improves lamination with Vantage 250 Dough Conditioner
April 15, 2015
Corbion Caravan’s new Vantage 250 Dough Conditioner is a label-friendly product that strengthens and relaxes dough while it reduces stress on equipment.
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