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The newest product to the brand's lineup of baked goods is made with organic whole wheat flour and organic rolled oats, featuring a unique 24-hour fermentation process that benefits gut health, as well as yields delicious taste and texture.
The newest product to the brand's lineup of baked goods is made with organic whole wheat flour and organic rolled oats, and features a unique 24-hour fermentation process that benefits gut health.
AB Enzymes announces the launch of a new product in its range of enzymes for rye applications. VERON® RYEO will help bread improver manufacturers to create superior rye-based products with optimized rheological properties.
The Rustik Oven announced a nationwide expansion of its signature artisan bread line. Made with simple, real ingredients, the bread is available in three varieties: Sourdough, Artisan White, and Hearty Grains & Seeds. The Rustik Oven bread is Non-GMO Project Verified and made without any artificial colors or flavors.
VERON® MAXIMA provides every baking product with unique characteristics for a long lasting and complete freshness experience. There are no limits in applying VERON® MAXIMA for the development of premium fresh-keeping products for the baking industry.
The International Wheat Genome Sequencing Consortium (IWGSC), Bethesda, Md., published a draft sequence of the bread wheat genome in the international journal, Science.
Horizon Milling announced initial findings from its proprietary multi-year research program to understand what drives liking and disliking of whole wheat breads by specific consumer segments.
Consumers fell into unique segments defined by their demographics (e.g., age, income), behaviors (e.g., brand loyalty), and attitudes (e.g., how they feel about certain attributes) in relation to bread.
According to recent research from Olsztyn, Poland, "Commercially available gluten-free breads are of low quality and have a rapid staling during storage.
According to recent research published in the journalEuropean Food Research and Technology, "The objective of this work was to study the characteristics of three gluten-free bread formulations and the effect of the inclusion of unicellular protein.