The global nutrition specialist has launched an enzyme solution that delivers longer-lasting softness, freshness and moistness perception over the shelf life of a sweet bakery treat.
The bakery market is remaining resilient in the face of continued market pressures, as merger and acquisition (M&A) activity remains strong in 2023, Craig Gibson, managing director at TM Capital, shared during an International Dairy Deli Bakery Association...
Hot on the heels of the announcement that it is acquiring Hostess Brands, the JM Smucker Company said it is divesting the Seattle-based nut and trail mix producer under a focused ‘portfolio and resource optimisation’ plan to support continued growth.
The Better Bakehouse is shaking up the baked goods category with a better-for-you donut under its Donutful brand, while tapping into trends around clean label, company founder and CEO Tony Davis told FoodNavigator-USA.
Twinkie maker Hostess Brands reported lower-than-expected third quarter results, as revenue from 2016 innovations slipped and hurricanes Harvey and Irma wrought havoc.
Superior eating quality in donuts, cakes, pastries and muffins can be extended to 45 days or more with a new enzyme blend, according to Caravan Ingredients.