New Technologies & Innovations

Engineered for high-throughput oilseed preparation plants, the new OLFC combines extended roll service life, reduced structural vibration, and automated operation to boost plant yield, lower energy consumption, and improve long-term uptime.

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.

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.

The ingredient, Verdad Essence WH150, provides formulators with a natural preservation solution that helps maintain product freshness while supporting taste and texture.

The new frozen products are the first ready-to-bake croissants introduced under the Grands! platform and are joining Pillsbury’s permanent product lineup.