WESTCHESTER, ILL. – Ingredion Inc. is acquiring Tate & Lyle PLC for approximately £2.7 billion ($3.6 billion). The ...

Bakeries rely on barcodes, closures and other little tools to gain a competitive edge and more effectively merchandise their ...

As part of its open innovation strategy, Nestle is partnering with Helaina to explore the role of new bioactive proteins in ...

Businesses benefit when their workforce — and especially leadership — is diverse. When the leaders of a company come from different backgrounds, informed by gender, race, ethnicity and class, ...

The annual event, June 25-29 in Hawaii, focuses on bringing suppliers and bakers together for collaborative learning.

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

Bobby Sloan has been promoted to vice president of operations. Sloan has been with Pan Glo for more than 17 years, most ...

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

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

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

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 ...

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