Ingredients

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BackNatur Lepold’s new sourdough starter—BackNatur Trockenferment aktiv—will be on display at iba 2015 in Munich.

Flavors bring new levels of adventure to products today, while colors lean toward bold and vibrant—and natural continues to factor into the mix across the board.

Ardent Mills sprouted white spring whole wheat flour enables bakers to meet growing consumer demand for more whole-grain options as well as improves bake performance.

Mrs. Freshley’s 7 Grain Cookies enable consumers to enjoy a sweet snack with wholesome grains and home-style texture.

Flavorchem Europe Kft will enable the company to better serve customers in Europe and the UK.

Tom Pigott joins the company as vice president of finance and chief financial officer on Sept. 14.

Colin Dennis will serve as 2015-2016 president of the Institute of Food Technologists.

Tateandlylefibres.com features a suite of information for healthier and tastier fiber formulations.

Today's food industry supply chain is replete with sweetener options—but what do people really think about specific types of sweeteners?

Function Plus 150W, a new egg white replacer from Corbion Caravan, helps bakers keep their ingredient costs down.