Solazyme Inc.’s new AlgaVia Whole Algal Flour helps bakers address consumer demand for food products that are both healthy and delicious.

In the wake of highly pathogenic avian influenza (HPAI) H5 outbreak, the bakery industry and other food product manufacturers are seeking egg replacement solutions.

Located in Modesto, CA, the state-of-the-art plant adds critical processing capacity and positions the company to take advantage of substantial growth in the global demand for specialty nuts and seeds.

The Butter Dish flavor collection from Comax Flavors features Brown Butter, Butter in My Coffee, Nut Butter, Savory Butter and Strawberry butter.

Proryza Crisps from RiceBran Technologies is an all-natural source of dietary fiber, vegetable protein, vitamins and minerals.

Due to the avian influenza, egg supplies are quickly dwindling, according to the American Bakers Association.

Welch’s and Taura Natural Ingredients recently partnered to create FruitWorx, inclusions produced from Welch’s Concord Grape Juice and Purée.

Wixon’s latest topical seasonings for snacks offer dessert tastes for any time of day and can be adapted to a variety of industries.

Corbion Caravan says its label-friendly Vantage 250 dough conditioner strengthens and relaxes dough, as well as reduces stress on equipment.

The alliance means the two companies will jointly market new concentrated FruitWorx inclusions, made from Welch's Concord Grape Juice and Puree, in USA and north Asia.