DuPont will use Booth # 5015 to showcase its cutting-edge science and solutions to those baking challenges. DuPont offers ingredient technology in applications across the baking industry, including yeast-raised sweet goods, cakes, tortillas, flatbreads, pan breads, buns, rolls, bagels and fillings, glazes and toppings. 

In the intervening years since IBIE 2016, Corbion has brought to market a number of standout offerings that help bakers respond to consumer demands—innovations that didn’t exist when the expo last convened.

Also hitting store shelves is the return of two popular fan favorites: Hostess® Pumpkin Spice Twinkies® and Hostess® Caramel Crunch Donettes®.

The cocoa in the latest Nestlé innovation is high-quality, with a rich chocolate flavor and roasted notes, pairing well with cinnamon, speculoos, maple, honey, caramel, almonds and walnuts

Blends by Orly can be used as a 1 to 1 replacement for wheat flour in any recipe, making healthier baking simple.

Christie’s employs nearly 100 associates, with one manufacturing facility and a strong direct-to-consumer platform that includes e-commerce and a highly-regarded corporate gifting program.

“This video is designed to help snack food manufacturers understand the impact of oxidation on their products,” says Courtney Schwartz, marketing director, Kemin Food Technologies. “Antioxidants play an important role in formulations, delaying the onset of oxidation and lengthening product shelf life.” 

At this year’s event, held in early June in New Orleans, Ardent Mills and The Annex by Ardent Mills (the Annex) showcased how grain-based innovations can lead the food industry by identifying, sourcing, growing and pioneering leading-edge ingredients. 

The company expects to use the net proceeds from the transaction to pursue a range of potential strategic options.

The soft, subtly sweet brioche and creamy filling are a contrast for a snack any time of day.