The Chicago-based bakery opens a 2,000-sq.-ft. R&D center within its Schaumburg, Ill., facility. The state-of-the-art center will further Gonnella’s commitment to improving processes and develop products for changing market demands.
The Pillsbury Doughboy may slim down and cut his sodium intake, as General Mills is looking at a new way of making dough that would lower sodium and fat in biscuits, pie crusts and sweet rolls.
AIB International and Kansas State University discuss a proposed $60 partnership that would result in the construction of The Global Center for Grain-Based Foods. The facility would be home to AIB International and the university’s Department of Grain Science and Industry.
Bakers and snack manufacturers want hygienically designed scales that feature enhanced connectivity, data integration and wireless options among their top choices.
New and redesigned pan-handling equipment, pans and pan coatings can help bakers and snack producers address production costs, downtime, changeover times and a host of other issues.
Penford Corp. completed the acquisition of Gum Technology on March 25. The resulting expanded product line will offer customers more innovative new products and a broad range of applications from which to choose.
