The newest product to the brand's lineup of baked goods is made with organic whole wheat flour and organic rolled oats, and features a unique 24-hour fermentation process that benefits gut health.

AB Enzymes announces the launch of a new product in its range of enzymes for rye applications. VERON® RYEO will help bread improver manufacturers to create superior rye-based products with optimized rheological properties.

The Rustik Oven announced a nationwide expansion of its signature artisan bread line. Made with simple, real ingredients, the bread is available in three varieties: Sourdough, Artisan White, and Hearty Grains & Seeds. The Rustik Oven bread is Non-GMO Project Verified and made without any artificial colors or flavors.

VERON® MAXIMA provides every baking product with unique characteristics for a long lasting and complete freshness experience. There are no limits in applying VERON® MAXIMA for the development of premium fresh-keeping products for the baking industry.

The new breads are set to bring a combination of sophistication and taste to the holiday table this season. 

The International Wheat Genome Sequencing Consortium (IWGSC), Bethesda, Md., published a draft sequence of the bread wheat genome in the international journal, Science.

Consumers fell into unique segments defined by their demographics (e.g., age, income), behaviors (e.g., brand loyalty), and attitudes (e.g., how they feel about certain attributes) in relation to bread.

In addition to breads, the company has launched a pair of new pretzel snacks, as well.