The North American arm of the French bakery giant is tapping into the protein pioneer's cutting-edge fermentation tech to create the next generation of artisanal bakery goods.
Research by Puratos UK has revealed that while the demand for better-for-you options is driving the artisanal bread category, only 24% of Brits not already won over by sourdough believe it to be healthy.
The baking ingredients company has leveraged its food science expertise to complement its parent company’s commercial reach. We spoke to both companies at the International Baking Industry Expo (IBIE) about what’s trending in bakery, and it reaches beyond...
The Canadian acidulant producer presented its ingredients at the International Baking Industry Exposition (IBIE) for the first time, following a refreshed marketing approach and private equity acquisition.
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 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.
