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Arome Levain F100 from Lesaffre Yeast Corp. is a light-colored wheat sourdough concentrate with high acidity that gives a sourdough taste and aroma to bread.

Linde North America Inc.'s patented CRYOLINE XF Cross-flow high-performance spiral freezer handles larger production capacities.

Heat and Control Inc.’s WeighBack horizontal-motion continuous weighing conveyor can replace weigh belts.

Kyle Brost and Jennifer Prusa join BEMA as program development manager and director of meeting and education, respectively.

The trade association for leading bakery and food suppliers now has a total membership of 223 companies.

Smoked Chantilly, cascara and desert wildflowers top this year’s list, says the Hoffman Estates, IL-based flavor company.

The merger will expand Flavor & Fragrance Specialties’ and Lucta’s global footprints.