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Ingredion Inc. will market, sell and distribute Desert King’s naturally sourced foaming agents for food and beverage applications.

Spraying Systems Co. shares its spray technology expertise with bakers during a workshop at its Wheaton, IL, facility.

Hosted by Kansas State University’s IGP Institute, the specialized five-week, online course will highlight the quality control and quality assurance aspects of flour milling.

Gus Griffin is now president and CEO of the Atchison, KS, company. Randy Schrick is promoted to the newly expanded position of vice president of production and engineering, while Sean McHenry is named technical service director for MGP’s ingredient solutions business segment.

The new corporate logo and tagline symbolize Bay State Milling Co.’s commitment to providing a reliable supply chain of plant-based ingredients for the grain-based foods market.

Growing demand for specialty ingredients is driving expansion of the ingredient-solutions provider’s manufacturing capacity.

The American Bakers Association (ABA) is urging Congress to work with the U.S. Senate to pass the Surface Transportation Board Reauthorization Act of 2014.

Find out during a mid-year industry webinar with consumer guru Todd Hale, who will discuss the latest trends in consumer behaviors and attitudes toward baked goods.

A study published in the British Journal of Nutrition reveals that participants who ate almonds saw improved serum fatty acid profiles and reduced their estimated 10-year heart disease risk score.

The new Denver-based flour-milling and ingredients company will bring bike riders and its Mobile Innovation Center (MIC) to Sterling, CO, on Sept. 20.