The 2019 International Baking Industry Exposition (IBIE)—the most comprehensive event in the Western Hemisphere for the grain-based food industry—recently wrapped up its largest show to date in Las Vegas.
The Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA) identified eight major food allergen categories that accounted for more than 90 percent of all documented food allergies in the U.S.
Nellson, LLC (Nellson), a North American manufacturer of branded and private label nutritional bar and functional powder solutions, recently achieved FSSC 22000 Certification of GFSA standard scheme at their Salt Lake City, Utah powder manufacturing facility.
As foodie culture grows, the bakery world can expect an increased interest in artisan pursuits and a renewed excitement around heirloom grains and specialized grain-seed blends in baking.
While taste will remain a dominant factor for all food products, health, wellness and the nutritional value of the product is growing in importance. Several studies point to the fact that consumers are looking to achieve better overall wellness by selecting foods and ingredients that provide a functional health benefit.
The Partnership for a Healthier America (PHA) and Tate & Lyle, a global food and beverage ingredient supplier, are convening key stakeholders and public health officials in Washington, D.C. this week to discuss allulose, an emerging sugar replacement ingredient.
As part of the 2019 IBIE BEST in Baking Program, sponsored by IBIE and SF&WB, Cargill was awarded “Top Honors” in the Ingredients category for its work in fostering a higher level of palm oil sustainability while empowering women in Southeast Asia.
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