Canadian yeast technology company Renaissance BioScience Corp. (RBSC) has announced a partnership with not-for-profit research and training organization Mitacs on a CA$1.44m (US$1.14m) project to develop next-generation yeast technology.
The free from, plant-based and protein packed trends are high on the list of consumer demands and producers around the globe are responding with innovative launches: BakeryandSnacks takes a look at what is hitting the shelves.
BakeryandSnacks hosted a panel discussion at ProSweets in Cologne, Germany, to delve into the plant-based trend: discussing its effects, the pros and the challenges it is having on the snacks and confectionery sectors.
The University of Wisconsin was awarded first place for its freeze-dried cake bites in this year's Bimbo-sponsored baking contest at the Baking Tech Conference held in Chicago on February 27 and 28, 2018.
Gluten-free products are already widely perceived as a better-for-you option, but occasional gluten-free shoppers would like to see additional health claims added to the label, new consumer research reveals.