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David Wagstaff appointed managing director, as St Pierre Groupe continues growth with senior leadership restructure following Grupo Bimbo acquisition.

This strengthened distribution partnership complements 25 years of collaboration in North America between Solvay Aroma Performance and Vigon International (an Azelis Company) and expands the existing collaboration with Azelis in the EMEA region.

Consumers can head to Instagram to enter to win the seven-foot-long charcuterie board for holiday entertaining.

Ashukian brings 20 years of global executive finance experience from Mars, Inc., most recently as chief financial officer of Mars Wrigley North America.

Plant-based egg alternative and bakery brand OGGS is in trials with two of the UK’s largest British Bakery manufacturers who are to replace liquid egg used in sponge cake production with OGGS Egg Alternative Aquafaba.

The company's R&D expert reveals insights on creating and launching successful bakery ingredients.

Removing extraneous vegetable matter (EVM), dirt, and other lightweight materials, this system cleans product of debris to improve product quality and line efficiency. 

The partnership seeks to simplify and streamline restaurant orders of breads and other bakery goods.

Frito-Lay U.S. Trend Index polled consumers on their snacking preferences and found that more than 70% of snackers would reach for a food with a crunch when considering their perfect snack.

The organic plant-based protein is suited for protein bars and other snack and bakery products.