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While the latter are usually carried on shortening, powdered emulsifiers are activated on starch in a highly sophisticated extrusion process. As a result, they offer several benefits to industrial cake manufacturers, including optimized quality, moistness, mouth-feel, shelf-life and production performance. 

“For many decades, the Enid flour mill has served as a focal point for the region’s wheat harvest,” said Kevin Like, vice president, ADM Milling. “We’re building upon that legacy with upgrades to the facility that will provide even better service to our customers.”

The Cashew Butter Blondie combines the sweet flavors of caramel and honey to create a soft, cake-like treat that's topped with crunchy pecan pieces. The Raspberry Cocoa Brownie fuses dark chocolate with tart raspberry pieces for a winning blend of whole, real ingredients with no preservatives or artificial ingredients.

The new, naturally derived preservative is not the first clean label mold inhibitor to reach the market, but it is the first to equal the performance of calcium propionate without adversely affecting product flavor.

Artisan products have a new position in the US market as more consumers express interest about what's in their foods and drinks—as well as where and how those items are produced.

The portfolio of acquired brands includes the exclusive US rights to the Pillsbury® branded shelf-stable baking and dessert products and use of the iconic Pillsbury Doughboy in these categories.  Also included in the company's portfolio is the Funfetti®, Hungry Jack®, White Lily®, Jim Dandy® and Martha White® brands. 

Fat Badger Bakery varieties include Chocolate Chip, Cinnamon Sugar, Oatmeal Chip, Toasted Coconut, Vanilla Bean, Sweet Raspberry, Chocolate Sea Salt and Chocolate Mint.

Here's an example of flour power. When the National Restaurant Association (NRA) announced its 2018 annual Food and Beverage (FABI) award honorees, nine of the 36 winners were bakery products and/or baking companies.

HealthSense is a breakthrough food ingredient derived from high amylose wheat that combines the benefits of customary wheat flour taste and functionality, a highly desired macronutrient in the form of resistant starch fiber, and traceability to the farm in one ingredient.

The sale includes TNT Crust, a business founded in 1981 that produces partially-baked and self-rising pizza crusts for frozen pizza manufacturers and foodservice customers. The more than 400 team members employed at two manufacturing facilities in Green Bay, Wisconsin, are expected to continue with the company under the new owner.