Quality Ingredients Corp., Burnsville, Minn., is selling its Wisconsin facility and related dairy and nondairy creamer business to St. Louis-based SensoryEffects.

Wisconsin-based Fiberstar Inc., a manufacturer of bio-ingredients from plant cell wall materials, completes a $10.64 million debt transaction.

The ABA states that the ethanol program and Renewable Fuel Standard are still taking a toll on the baking industry and consumers. Legislation to repeal the standard has been introduced.

The Mumbai, India-based manufacturer of natural and synthetic colors for the food and beverage industry says its reorganization and rebranding initiative will streamline service and position the company for future growth.

Clabber Girl Corp. issues the results of an independent research study by the Kansas State University Department of Grain Science confirming that using the company’s encapsulated fumaric acid in yeast bread recipes cut the amount of calcium propionate in half and yeast reduced by 10%, which can help reduce costs.

ConAgra Foods says its proposed venture would spur competition and innovation in the industry, though it wouldn’t itself bring about lower prices for wheat farmers.

ConAgra Foods, Cargill and CHS choose the Denver area as the headquarter site of Ardent Mills, their proposed new joint venture flour milling company.

SensoryEffects Flavor Systems completes a new 40,000-sq.-ft. warehouse in Bridgeton, Mo., for storing its growing business of frozen, refrigerated and ambient products.

Roquette, a global leader in renewable, plant-based raw materials, will promote its microalgae-based food ingredients July 14-16 at IFT13, the Institute of Food Technologists Annual Meeting & Food Expo, in Chicago.