Feb 3, 2025 · Complete resource for grain-based food industry news, commodity markets, ingredients, processing trends and innovations, publications and more.

Dec 3, 2024 · ORRVILLE, OHIO — The J.M. Smucker Co. on Dec. 2 finalized the divesture of the Voortman cookie business to Second Nature Brands. Second Nature Brands in late October agreed to acquire the business for approximately $305 million.. The transaction includes a leased manufacturing plant in Burlington, Ont., and approximately 300 employees who will transition …

Jan 8, 2025 · Pro Tip: Respectus Panis, or "respect for bread," focuses on fermentation as a tool to enhance the nutrition, digestibility and taste of bread. As a French master baker and founder of Baking Innovation, I have spent decades blending tradition with modern baking science.

6 days ago · Pro Tip: The insights shared in the book “Bread Facts” serve as a reminder that successful fermentation is not achieved through shortcuts but by understanding and respecting dough’s natural processes. In 1920, the book “Bread Facts” documented the science and artistry of fermentation, emphasizing that successful breadmaking requires a harmonious balance of …

Dec 1, 2022 · BUFFALO, NY. — As the ripple effects of the pandemic have played out over the past two and a half years, Rich Products has been tracking consumer sentiment through a series of surveys, beginning in mid-2020.

Jan 1, 2024 · KANSAS CITY — Bimbo Bakeries USA (BBU), a subsidiary of Grupo Bimbo SAB de CV, has had a busy year introducing new products across its various baked foods brands.

Oct 8, 2024 · That leadership position lies in baked goods serving a wide variety of customers, where Otis Spunkmeyer goods sit atop their sweet baked goods categories in the foodservice industry.

Mar 27, 2023 · The past few years have been a pressure cooker for the baking industry. High demand for baked goods and a changing labor market fueled a sharp increase in both positive industry outlook and an appetite for investment.

Nov 25, 2024 · “We call this the ‘igloo effect’ where the outer dough acts as an insulator and freezes faster than the interior filling,” he said. “In some cases, the outer dough, which freezes first, will ‘fracture’ as the inner filling goes through freezing and expands.”

Jun 25, 2024 · Pro Tip: Inulin offers innovative solutions for producing nutritious and appealing baked goods.. Inulin, a type of prebiotic fiber, has garnered significant attention in the food industry, particularly in baking. Its functional properties and health benefits make it a valuable ingredient for enhancing the nutritional profile of baked goods.