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IFT and ASB are inviting industry personnel to join them for their upcoming webinar: Innovations in Gluten-Free Baking: Grains, Formulations & Emerging Ingredients, on April 9 at 11:00 a.m. ET.

GNT has passed the halfway mark in its mission to reduce carbon intensity at its Exberry color factories by 50% over the course of the current decade.

The visit highlights the ABA's ongoing commitment to educating legislators, fostering meaningful connections, and showcasing the commercial baking sector's vital role in local economies and communities.

Through its financial restructuring, the company eliminated approximately $2 billion of funded debt and is emerging with approximately $600 million of liquidity.

Jointly owned by the Food Processing Suppliers Association (FPSA) and Messe Frankfurt Inc., EATS represents a platform for industry innovation and collaboration.

Attendees can join 35,000 industry professionals from 40+ markets to explore cutting-edge innovations, network with leaders, and gain exclusive industry insights—all in one place.

Domino Baker’s Sugar delivers ultrafine grain size aerates batter more effectively, creating lighter, fluffier cakes with improved volume, the brand says.

The enzyme solution enhances softness and long-term freshness of mixed wheat and rye bread, the company says.

Established in 1994, the Circle of Honor Award recognizes the most visionary and transformative executives in the snack food industry.

A wholly owned subsidiary of Vivescia Industries, Délifrance is a European frozen bakery manufacturer with over 3,200 employees and annual turnover of approximately €930 million for the year ending June 30, 2024.