Baking & Snacks

Ingredion says the attribute of texture can impact consumers’ eating experience as well as their perception of the food’s nutritional value.

This new innovation aims to increase Overall Equipment Effectiveness (OEE).

Eyad Alsabbagh brings over 20 years of industry experience to the role.

This initiative focuses on advancing sustainable and equitable access to food, addressing issues such as well-being, hunger and sustainability.

The pre-baked snacks start out at a 26″ top of belt elevation.