Corbion's new Tortilla Suave CL combines freshness and antistick technologies to improve the quality of tortillas without the use of conventional dough improvers. It can be added on top of existing tortilla formulas to reduce sticking and tearing, improve softness and increase rollability.

Flour quality matters when it comes to texture and appearance in pasta. To stand out on a crowded supermarket shelf, a pasta brand must consistently deliver the appetizing texture and appearance that quality-conscious consumers demand.

Crust type, quality and mouthfeel are a big part of what consumers are looking for when choosing pizza.1 AAK’s flaked fats are the ideal solution for companies wanting to respond to this trend, providing a simple way to improve the texture and mouthfeel of crusts in both thin and deep-pan pizzas.

Stuffed sweet and savory delights, such as pierogi, calzones, pocket pastries, and filled pastas present challenges to processors. The biggest hurdle: Keeping the insides sumptuous—and inside—while having the outsides maintain their texture and integrity, be it fluffy, flaky, or crunchy.

Gluten Free Chocolate Chip Cookie Dough, Gluten Free Thin Crust Pizza Dough, and Gluten Free Pie and Pastry Dough are now available.

Puratos says its newest generation of the S500 bread improver is based on xylanase technology obtained from microorganisms discovered in Antarctica.

Polska Foods Pierogi announced new product labels that can now be seen on the shelves of Whole Foods stores and select grocery stores in the West Coast region.

Ralcorp Holdings Inc. said it is buying Sara Lee Corp's North American private brand refrigerated dough business for about $545 million.