New buns and rolls feature the taste, texture, and nutritional value of the whole grains sorghum, amaranth and teff
June 27, 2016
Featuring the taste, texture, and nutritional power of the whole grains sorghum, amaranth and teff, these naturally gluten-free hamburger buns are hearty enough for a thick meat or veggie patty and have mass-market taste appeal.
New Girl Scouts baking mixes are available in four varieties
June 23, 2016
Pillsbury™ introduced its new licensing relationship with Girl Scouts of the USA to bring two of America's favorite Girl Scout Cookie™ flavors to the kitchen with NEW Pillsbury™ Girl Scouts® Thin Mints® and Caramel & Coconut Flavored Baking Mixes.
Category growth and rising consumer demand for fresh and high quality baked foods drive strategic, first-time acquisition for Hostess
June 20, 2016
Tapping into the rapidly expanding in-store bakery category, Hostess Brands has completed its acquisition of Superior Cake Products, Inc., a Massachusetts-based in-store bakery company. This is the company’s first acquisition since the Hostess brand returned to the market under new ownership in 2013.
Corbion, a North American market leader in emulsifiers for bread, is expanding its Dolton, Ill., facility, so that the company can also produce propylene glycol monoesters, (PGME) emulsifiers used in sweet goods, bakery mixes and other applications.
Bay State Milling has expanded gluten-free capabilities at its Bolingbrook, Ill., facility to build on the synergy of the company’s supply chain relationships with its custom development expertise.
BFree Foods adds pita breads to gluten-free lineup
May 9, 2016
Like the rest of BFree’s products, the new pita offering is free from gluten, wheat, dairy, eggs, nuts and soy, making it safe for people with food allergies and other dietary restrictions.
Cargill identifies trio of novel solutions to reduce saturated fats in baked goods
May 9, 2016
Using starches, vegetable waxes and emulsions, Cargill scientists have created fat systems that lower saturated fat by as much as 40% in shortenings, without compromising finished product attributes. Cargill researchers recently presented the three novel approaches to reducing saturated fat in bakery applications during the American Oil Chemists Society (AOCS) annual meeting.