USA

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.

Consolidated net sales reached US$2,787.3 million, an increase of 6.6% compared with the prior-year period, while organic net sales on a constant-currency basis rose 3.6%.

Production of cereals using the new recipes will begin later this year, with reformulated products shipping to retailers before year-end.

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.

The completion of the transaction gives Vandemoortele full ownership of Banneton Bakery, strengthening its manufacturing footprint in the United States and reinforcing its commitment to serving the growing demand for premium frozen bakery products across the region