New Technologies & Innovations
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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.
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BreadPartners launches clean-label, cost-effective enzyme blend
The blend is positioned as a cost-effective alternative to traditional chemical improvers and emulsifiers, helping bakers transition to bromate-free production without sacrificing handling, consistency or product quality.
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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.
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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.
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Tiger Brands introduces alternative-fuel logistics fleet for Albany bread deliveries
The new fleet will initially operate on selected Albany bread delivery routes, with plans for a phased expansion as the company evaluates performance, fuel efficiency, and environmental impact.