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PGP International, an ABF Ingredients company, has launched a new 60 percent protein crisp which is set to provide food manufacturers with a competitive edge in a market where energy-boosting protein, weight management and clean eating is in high demand.

The collective puffed, popped, pellet and extruded snack segment continues to see positive sales activity and a strong level of product innovation.

Over the past 140 years, Briess has established itself as a major supplier of malt ingredients to the brewing, distilling, food and beverage industries.

One of the initial steps in the bread baking process, mixing, is hugely responsible for the quality of your final product. Even if the mixing is done well, a product’s quality will be compromised if the incorrect mixing method is used instead of the one that works best for the ingredient selection and genre of bread.

Consumers are paying more attention to what goes into the products they consume, looking at labels and striving to make more educated purchase decisions.

For over 500 years, we’ve been looking for the fountain of youth—that magical restorative water that will make us look and feel younger. While the fountain has yet to be discovered, we can find some solace in knowing that many of the foods we eat are becoming healthier for us.

Bunge recently introduced its new Non-GMO Project Verified ancient grains, as well as its USDA-certified organic soybean oil.

The aftermath of the avian influenza outbreak reveals multiple ingredient options for bakers.

Frozen foods and snacks are meeting no shortage of challenges in the marketplace according to the “Frozen Foods in the U.S.: Hot Meals, Sides, and Snacks” report from Packaged Facts.

In May’s column, we discussed the process of fermentation. Bakers put that wheel into motion once they combine water, flour and yeast—either commercial or wild—in a bowl and start to mix. However, there are numerous controls to initiate controlled fermentation as opposed to a process that under- or over-ferments yeasted products.