New Technologies & Innovations
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BoMill launches BoMill InSight™ HiFlex for large-scale grain handling
The launch marks BoMill’s entry into a segment beyond its existing customer base of flour mills, malthouses and grain cooperatives, extending its patented single-kernel sorting technology to operators handling much larger grain volumes.
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Anton Paar’s GlutoPeak measures flour, gluten quality
The instrument measures gluten aggregation behaviour in small flour or gluten samples, providing rapid information to support raw-material acceptance, blending and end-use decisions.
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Corbion expands natural mold inhibition portfolio with Verdad® Essence WH150
The ingredient, Verdad Essence WH150, provides formulators with a natural preservation solution that helps maintain product freshness while supporting taste and texture.
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General Mills completes Brazil sale, expands Pillsbury frozen croissant range
The new frozen products are the first ready-to-bake croissants introduced under the Grands! platform and are joining Pillsbury’s permanent product lineup.
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Bimbo Bakeries USA expands artisan offerings with nationwide launch of sourdough bagels
Sourdough continues to be one of the fastest-growing trends in the bakery aisle, driven by consumers’ appetite for artisan style-quality products.