Penford’s expertise in potato starch, nonstarch texturizers and green solutions are expected to expand Ingredion’s capabilities to address consumer trends.
Consumers want clean labels, nutrition, high quality and low prices—and for high-volume bakers, new dough conditioners, often delivered in a diversified premixes, are the answer.
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.