Functional

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Limagrain Ingredients recently introduced Innosense, its new brand of functional flours.

Snack Food & Wholesale Bakery was recently able to talk to Kjeld van de Hoef, business director baking, DSM, about shelf-life in the baking industry.

The latest addition to Corbion's Pristine range enables bakers to overcome common quality hurdles such as wheat protein inconsistencies and high-speed processing without relying on gluten supplementation and traditional solutions like DATEM.

ABA recently released an infographic about the demand for soybean oil and vegetable oils. The demand has currently exceeded the supply, causing prices to rapidly increase.  

A new variety of high oleic soybeans, SOYLEIC, will soon be grown in Illinois.

Renewal Mill has upcycled the nutritious pulp leftover when you make oat milk into a high protein, gluten-free flour.

SaltWorks has introduced Pacific Blue Micro and Mini Flake Sea Salt, trailblazing finishing salts for manufacturers.

To increase the consumption of fibers in different populations, Limagrain Ingredients is proud to introduce a unique and pioneering ingredient on the European market after 20 years of research: LifyWheat flour.