Baking & Snacks – NEW TECHNOLOGIES & INNOVATIONS
-
Bob’s Red Mill introduces perfected formula for gluten-free 1-to-1 baking flour
The flour acts as a wheat flour replacement and is made with gluten-free ingredients, including whole grain brown rice flour, whole grain sorghum flour, sweet white rice flour, potato starch, tapioca flour and xanthan gum.
-
Döhler expands North American footprint with Mexico plant and Döhler Canada
The two developments form part of Döhler’s broader growth strategy, aimed at bringing production, technical expertise and customer support closer to key food, beverage and life science and nutrition markets.
-
Phytokana Ingredients gains US$17.7M funding for its protein facility
The capital will facilitate a Final Investment Decision for Phytokana’s proposed dry fractionation plant located in Strathmore, which is designed to process an estimated 30,000 metric tonnes each year.
-
BreadPartners introduces authentic sourdough bread base for artisan breads
The new ingredient solution combines dried rye sourdough with natural enzymes, giving bakers a convenient way to achieve consistent artisan characteristics while improving dough performance.
-
Lotus Bakeries to invest US$576M in Biscoff expansion as global demand grows
The company plans to invest around €500m (US$576.3m) across the sites in Belgium, the US and Thailand by 2030.