Precisa Bake 100 egg white replacer from Ingredion Inc. enables bakers to replace egg whites in a variety of applications.

Arome Levain F100 from Lesaffre Yeast Corp. is a light-colored wheat sourdough concentrate with high acidity that gives a sourdough taste and aroma to bread.

The trade association for leading bakery and food suppliers now has a total membership of 223 companies.

Food industry professional Maxine Weber joins Snack Food & Wholesale Bakery's editorial team as a contributing writer specializing in content development related to ingredients.

Glanbia Nutritionals adds a bakery lab and culinary applications kitchen to the Twin Falls, ID, facility.

Karen Seaberg joins MGP Ingredients’ board of directors.

Ilona Haaijer will succeed Hans Christian Ambjerg as president and CEO of DSM Food Specialties in January.

The Denver-based flour-milling and ingredients company launches a new resource to help customers more effectively manage commodity risks in the grain market.

The new corporate logo and tagline symbolize Bay State Milling Co.’s commitment to providing a reliable supply chain of plant-based ingredients for the grain-based foods market.