Bob’s Red Mill, a US-based producer of baking products and gluten free foods, has announced an updated formula for its Gluten Free 1-to-1 Baking Flour. The updated flour is intended to replace wheat flour in non-yeast recipes, including…
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Puratos USA is reportedly enrolling approximately 30% of its wheat flour volumes into mass balance regenerative agriculture programs, aiming to reach 50% regenerative sourcing by 2030. Luther Hardin, the Senior Procurement Manager at…
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The Industrial Bakers Association launched the Sustainable Wheat Initiative Europe’s manifesto and roadmap towards low-carbon wheat and flour, the goal being to reduce the emissions caused by the two by 30% by 2030. Jean-Manuel Lévêque,…
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ACI Group is promoting its TIP-TOP® Ultra Clean release flour as a practical tool for bakeries seeking to reduce worker exposure to flour dust, as the UK Health and Safety Executive (HSE) steps up inspections across large bakery operations…
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Farinart, a specialist in grain processing for the baking industry, launched a new line of 100% Québec‑grown whole‑grain flours made from regenerative agriculture, designed for artisanal bakeries aiming to produce carbon‑neutral breads.
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GoodMills Innovation has launched a new wholemeal spelt ingredient designed to improve the sensory profile of wholegrain baked goods while maintaining their nutritional benefits.
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British artisan flour mill Matthews Cotswold Flour has added five new regenerative flours to its premium quality, award-winning range: Regenerative Plain, Self-Raising, Artisan T65 Bread Flour, Wholemeal and Fine Cake flours.
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As Asian food trends continue to shape the European bakery industry, Chewco is returning to IBA 2025 with an expanded lineup of gluten-free, texture-driven baking solutions — from chewy mochi to pillowy donuts and crispy street food…
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ACI Group, a specialist supplier of food‑industry ingredients, today launched three pioneering bakery solutions designed to streamline production, improve workplace health and cut resource use across the sector.
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IREKS is inviting bakers to explore a world of flavour with its latest ingredient innovations, designed to tap into global trends and elevate product variety. With a strong presence at iba 2025, the company will showcase how its new clean…
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The four farmer founders of The Green Farm Collective (TGFC) have teamed up with Eurostar Commodities to develop a line of flours produced using regenerative farming practices.
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The US Food and Drug Administration has ruled tara flour is an unapproved additive in human food because it does not meet the Generally Recognized As Safe (GRAS) standard. The ruling comes after Daily Harvest...
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ADM announced a collaboration with Ooni Pizza Ovens, the creator and leader of the at-home pizza oven market, to introduce an exclusive line of flour produced using regenerative agriculture practices. ADM launched its regenerative…
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Hamburg-based GoodMills Innovation has debuted SMART Wheat high-protein flour, which efficiently compensates for quality fluctuations in wheat flour. Fluctuating protein content in wheat flour makes standardized baking processes…
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GoodMills Innovation’s TIP-TOP Ultra Clean range offers a solution to the long-standing issue of fine dust for bakeries and baking industries using release flours. The flours are hydrothermally treated to reduce the amount of dust they…
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Bay State Milling Company's HealthSense High-Fiber Wheat Flour, the only refined flour in the U.S. made from non-GMO high-amylose wheat, has received the prestigious Heart-Check Certification from the American Heart Association.
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King Arthur Baking Company launched its newest flour product, Regeneratively-Grown Climate Blend. Climate Blend Flour is an innovative blend of unique wheat varieties grown using regenerative practices, helping farmers improve soil health…
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Dawn Foods, a global leader in bakery manufacturing and distribution, announced the launch of a vegan sponge cake mix. The Dawn Balance Vegan Sponge Cake Mix is V-label certified, in alignment with the rest of the Dawn vegan range...
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