Plant-based foods
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Little Northern Bakehouse launches new gluten-free sourdough line
The company says both loaves are made with a house crafted gluten free sourdough starter and incorporate sprouted ancient grains to enhance flavor and texture, positioning the products as a bridge between artisanal sourdough taste and mainstream, gluten free convenience.
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Louis Dreyfus Company commissions pea protein isolate plant in Canada
In addition to pea protein, the company said it will commercialize pea fiber and a proprietary pea starch produced at the new Yorkton facility.
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Plant-based bread market to reach US$4.86B by 2033
Consumer demand for healthier, cleaner-label foods and heightened interest in sustainable diets are driving manufacturers to broaden plant-based offerings, while innovations in ingredients and processing are improving texture, shelf life, and nutritional profiles to better match traditional bread products.
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WellBe Foods expands healthy snacking portfolio with millet-based snack launch
The new category reimagines much-loved Indian snacks by replacing refined flour and conventional bases with a blend of rice flour and millets, making them more approachable for mainstream consumption.
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US FDA expands permitted uses of spirulina-based blue colors in all foods
The decision follows a formal petition from GNT Group, the maker of EXBERRY® natural colors, which has driven previous incremental approvals for spirulina based blues and argued that broader authorization is needed to meet manufacturer demand for natural alternatives to synthetic dyes.