“Sweet baked goods, such as cakes, muffins and cookies, are generally easier to develop because ingredients like sugar, eggs ...

Advocates for free trade have been cheered by recent judicial rulings limiting the Trump administration’s tariff ambitions.

Protein Industries Canada is funding a partnership between Terra Bioindustries and Great Western Brewing Co. (GWBC) to create ...

St. Louis-based Companion Baking has entered a sourcing partnership with Farmer Direct Foods (FDF), a vertically integrated ...

Barilla initially invested $57 million in 2006 and opened the Livingston County facility in 2007. The company operates in ...

Previously treasurer of the commercial bakery trade group, he brings to his new role a lifelong knowledge of baking that ...

Private equity firm CVC Capital Partners has reached agreement to acquire the Food Ingredients unit of International Flavors & Fragrances, Inc. (IFF) for $4.3 billion. Under the agreement, unveiled ...

Mars Snacking has launched two new Pringles flavors: Hawaiian barbecue and BBQ ribs. The Hawaiian barbecue flavor fuses Pringles chips with zesty Hawaiian flavors while the BBQ ribs flavor features a ...

WK Kellogg Co’s latest initiative in cereal transformation is rolling out nationwide with the launch of the SPOONS on-pack nutrition framework. SPOONS is a tool designed by WK Kellogg to make it ...

Bobby Sloan has been promoted to vice president of operations. Sloan has been with Pan Glo for more than 17 years, most recently as director of operations since October 2017. Earlier he was a plant ...

Sugar plays multiple functional roles in baked goods beyond sweetness. Therefore, when it is reduced, it is paramount to build back functionality to ensure high-quality products. “One hurdle is ...

New York bakeries are mixed about a potential bromated flour ban. An estimated 80% to 90% of commercial bakeries in the state ...