When it comes to baking, certain products require certain specifics to ensure that ingredients stick, rise and hold.


Ingredion to acquire Penford Corp.

The acquisition will expand Ingredion Inc.’s specialty ingredient portfolio.

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Ingredient functionality for tortilla improvements

Diameter, shape, opacity and shelf stability are critical product-quality factors for tortilla manufacturers. But their ingredients count to help make these factors work. Feliciano “Sonny” Bejosano, of Allied Blending & Ingredients Inc., looks at ingredients typically used in tortilla formulations and how they impact finished products.

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Penford Corp. acquires Gum Technology

Penford Corp. completed the acquisition of Gum Technology on March 25. The resulting expanded product line will offer customers more innovative new products and a broad range of applications from which to choose.

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Beyond thickening and texturizing

Consumer and industry demands prompt manufacturers to search for gums and starches that do more than just thicken and texturize formulations. Ingredient suppliers are stepping up to the mixing bowl and developing functional ingredients for gluten-free, clean-label, and nonallergenic, GMO-free and low-calorie products.

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Penford to acquire Gum Technology

Specialty starches producer Penford Corp., Centennial, Colo., announces it will acquire Tucson, Ariz.-based Gum Technology Corp., a provider of hydrocolloid stabilizing systems.

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TIC Gums opens Maryland operations center

TIC Gums celebrates the opening of the Brass Mill Operations Center, a 200,000-sq.-ft. facility in Belkamp, Md., that will initially be used for warehousing.

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Ingredient Briefs: August 2013

Ingredient briefs from different suppliers. Check it out!
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In the thick of it

Gums and starches, two baking industry staples, are being reformulated to meet growing baker and snack producer demands for ingredients that will enable them to reduce their ingredient costs, produce clean labels and create products that address consumer eating trends.
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Sorghum-fortified bread said to boost antioxidants, aid digestion

Sorghum flour added to flatbread can protect against chronic disease risks, according to researchers from Curtin University and Deakin University in Australia. Could this be the best thing since sliced bread?

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Sorghum seen as Southern bioenergy crop

Sorghum lends itself well to a source for syrup and molasses, but the sturdy crop deleted “has” is a good candidate for use as a bioenergy crop because of its drought tolerance, adaptability to diverse growing conditions, low nitrogen fertilizer requirements and high biomass (plant material) content, says the USDA.

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James Skinner Baking

An inside look at James Skinner Baking, a modern artisan bakery famous for its Danish.

12/4/14 2:00 pm EST

How a DSD Solution with Sales Forecasting can reduce your Stale Percentages up to 50%

Expert presenters will address how you can improve your order accuracy and account service times and how sales forecasting DSD solutions can reduce your stale percentages.

Snack Food & Wholesale Bakery Magazine

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2015 January

January's Snack Food & Wholesale Bakery publication features our cover report: "The classic appeal of Golden Boy" Plus Much More!

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New Year's Resolution Poll

Most people make at least one food-related New Year’s resolution each year. Which of the following do you resolve to tackle in 2015?
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Organic Production and Food Quality: A Down to Earth Analysis

Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings.  The title is a 'must-have' for everyone working within the food industry.

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Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.


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Written by Snack Food & Wholesale Bakery editors, our Operations Weekly weekly enewsletter provides bakers and snack food manufacturers with up-to-the-minute news, ideas and industry trends.

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