The baking and confectionery supplier will sponsor the Baking Expo’s first ‘Artisan Marketplace,’ where guests can taste and learn about sourdough breads and time-tested techniques in a European-style café setting. BakeryandSnacks chats to Puratos USA...
The massive show will bring thousands of baking industry and supply chain professionals to Las Vegas, September 8-11. Here’s a taste of what to expect from the show’s focus on craft and getting back to baking’s roots.
The mixed flour puff – manufactured by Pure Nature Foods, a producer specializing in grain-based snack formulations – blends California almonds with familiar snack flavors and probiotics.
Bengaluru-based Croitre Millet is setting up an office in France following the approval of its millet premixes by the Laboratoire D’essais Des Materiels Et Produits Alimentaires (LEMPA).
Ardent Mills added a grain elevator in Oregon on July 1 to complement its community mill and mix plant in the state, a move that will also support relationships with research universities.
Parent company Ardent Mills strives to bring more unique ingredients to bakers by prioritizing its partner growers, such as the recently announced collaboration with Colorado Quinoa.
A study published in Frontiers of Nutrition revealed that adding 2% of blood orange and lemon fibers to wholewheat durum flour was a viable approach to producing high-fiber bread with respectable shelf life.
GoodMills Innovation has invested extensively in cereal ingredients that provide snacks with additional health benefits to enable producers to keep ahead of the rapidly changing snacking scenario.
From ‘real fruit’ and ‘gently dried’ to ‘no artificial preservatives,’ these natural call-outs permeated the floor at the annual packaged foods exposition in Chicago, sponsored by the National Confectioners Association.
North America’s leading flour supplier is expanding the milling and production capabilities of one of its existing Denver mills in the US to accommodate growing demand for ancient grains.
The US artisan wholesale bakery has enlisted founder Nancy Silverton, who sold the company in 2001, to create a range of sourdough breads to celebrate its 30th anniversary.
A new study – which has highlighted the need for changes in cereal production practices to improve water use in India – could be a springboard for other regions to follow.
