DuPont Nutrition & Health will demonstrate its shelf-life expertise at the ASB BakingTech 2019 convention by showcasing its continual innovations with “multi-hurdle” baking technology. DuPont also will introduce its new POWERFresh® 9705 enzyme solution. Attendees also can speak with DuPont’s baking experts at Tabletop #802 Feb. 24-26 in Chicago.

Governments worldwide are starting to pay attention to acrylamide and are implementing new regulations, which include setting benchmark levels (European Union) and requiring warning signs placed on foods and beverages that contain acrylamide (California Proposition 65). 

La Brea Bakery first opened its doors on South La Brea Avenue in 1989. Within a few short months, lines formed around the block as customers hoped to get their hands on one of the bakery’s coveted baguettes.

Ohly will continue to operate globally and within the US out of its Boyceville, Wis., facility, now being able to focus on Torula yeast extract based specialties and PRODRY® culinary powders. 

After months of baking and perfecting, the new festive gingerbread, satisfying oatmeal cranberry and sugar cookie doughs are now available in the same healthy patent-pending formulation that started it all.

The esteemed reputation of JP Pastry’s products had been built on a trusted recipe. However, that recipe included egg, which, being an animal product, is off the menu for vegans. 

The new hires bring decades of food industry experience to help lead the company’s efforts to grow the iconic Sara Lee®, Van’s®, Chef Pierre® and Bistro Collection® brands following the purchase from Tyson earlier this year.

Stratas Foods’ approach to the market is to develop and commercialize products at the right time to meet customers’ anticipated needs and determine the difference between a passing fad and a stick-around trend that needs to be addressed.

The new flavor options also complement trends that are driving sales in the sweet baked good category. Juicy orange and creamy vanilla are the newest flavor concepts available to help inspire bakers on their development journey.