‘No other solution on the market like this’: DuPont rolls out ground breaking bakery enzymes in Japan 10-Dec-2020 By Gill Hyslop DuPont Nutrition & Biosciences’ range of new enzymes add ‘outstanding’ anti-staling characteristics to cakes, sweet rolls and buns.
Novel ‘waxy’ wheat variety makes commercial debut in Kellogg’s Hi! Happy Inside 22-Jan-2020 By Gill Hyslop A new type of wheat developed by Agricultural Research Service (ARS) breeders and collaborators has made its first appearance in a breakfast cereal made by the Kellogg Company.