Bakery

SoyJoy recently went through the gluten-free certification process

Gluten-free 2.0: Where is the gluten-free trend going next?

By Elaine WATSON

If the first generation of gluten-free products was short on flavor and nutrients; the next generation - ‘gluten-free 2.0’ - is all about taste, health and convenience, and is infiltrating every food category and channel, delegates at the Food & Nutrition...

The level of opportunity in the US is huge given the vastness and variety in the bakery sector, Arla Foods Ingredients says

Arla launches whey proteins in US bakery market

By Kacey Culliney

Arla Foods Ingredients is focused more on functionality than ‘all natural’ for the US launch of its whey proteins for bakery, its global sales manager says.

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