Oct. 15 marked the inauguration of the Puratos Sourdough Library, which took place at the company’s Center for Bread Flavour in Saint-Vith, Belgium. The library is believed to be the first of its kind and aims to preserve sourdough biodiversity and sourdough baking knowledge. It’s also home to a unique collection of sourdoughs from bakers across the globe.
Fisher Nuts’ first-ever “My Fresh Twist” recipe contest invites consumers to submit original recipes using nuts. The grand prize winner will receive a trip for two to New York City and meet Iron Chef Alex Guarnaschelli.
TIC Gums celebrates the opening of the Brass Mill Operations Center, a 200,000-sq.-ft. facility in Belkamp, Md., that will initially be used for warehousing.
The website makes it affordable and easy for retail bakeries, pizzerias and other food service outlets to co-brand products, helping drive sales, says ConAgra Mills.
The U.S. Department of Agriculture (USDA) made upward revisions to old-crop corn use and new-crop supplies in its September World Agricultural Supply and Demand Estimates.
Kansas State University (KSU), together with K-Tron, the Salina Chamber of Commerce and the Salina, Kan., Economic Development Corp. as well as several other private companies, is planning a new facility in Salina that will benefit companies that design and utilize systems for bulk solids.
Roquette, a global leader in renewable, plant-based raw materials, will showcase its microalgae ingredients for baking professionals Oct. 6-9 at IBIE 2013 in Las Vegas.
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