Bunge Loders Croklaan is launching three Vream specialty shortenings. All three have a clean taste and are simple to work with given their wide temperature tolerance and extremely smooth consistency. 

Consider the case of breads made from yeast-leavened doughs. A common complaint among bakers is that tackiness in such doughs hinders production—slowing the mix, necessitating frequent starts and stops—and generally makes the dough harder to handle.

Corbion's new Tortilla Suave CL combines freshness and antistick technologies to improve the quality of tortillas without the use of conventional dough improvers. It can be added on top of existing tortilla formulas to reduce sticking and tearing, improve softness and increase rollability.

Mette Munk offers consumers a premium line of Danish pastries made with real fruit, free-range eggs, certified sustainable palm oil, real Bourbon vanilla, and pure maple syrup.

They also work together with customers to “co-develop” customized solutions making the most of two or more companies combined expertise to ideate and develop innovative new products. 

The cash transaction is valued at $1.3 billion (or €1.16 billion, at current exchange rates), and includes brands and assets primarily related to these businesses. Subject to customary closing conditions, including any applicable regulatory approvals, the transaction is expected to close by the end of July.  

The new organic flour portfolio includes organic all-purpose flour and organic premium bread flour, with additional organic milled products coming soon.

Desserts have long since left the boundaries of chocolate, vanilla, or strawberry and cake, pie, or ice cream. Modern desserts include such ingredients as florals, figs, vinegars, alcohol reductions, and even normally savory or pungent elements like tahini and lemongrass.

Kemin will feature several new and expanded product lines at IFT19 for a range of applications.