Bakery ingredient supplier Puratos USA is changing the game for soft, sweet breads with the launch of Intens Puraslim. 

In March 2021, Les vergers Boiron launched 100 percent ready-to-use fruit purées of the ambient range.

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

Ingredion Incorporated has announced a new addition to its extensive range of plant-based solutions for the U.S. and Canada, VITESSENCE TEX Crumbles 102 textured protein.

Solabia- Algatech Nutrition is launching 100 percent natural whole Euglena gracilis algae BioGlena for immune support.

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

The Barry Callebaut Group has announced that its North American "Better-for-you" portfolio is transitioning to supporting sustainably sourced cocoa and vanilla.

Butter Buds Inc. recently developed an oil-based solution that allows manufacturers to replace block butter in many formulations, such as bakery products.

A number of Hanan’s products are now Certified Vegan as free from all animal ingredients and testing.  

Sweegen’s footprint in Europe became stronger after the European Union Commission published its approval of Sweegen’s non-GMO Signature Bestevia Rebaudioside M (Reb M) for use in food and beverages.