King Cake Hub will Return for Mardi Gras with new Location and French Quarter Outpost

November 26, 2021 IAN MCNULTY,

King Cake Hub is a concept that collects king cakes from many different bakeries and restaurants in one spot. It indeed acts like a hub for that well-documented desire to sample the range of tradition and creativity running through the king cake realm each season.

Is Coffee Flavor The Next Salted Caramel?

November 26, 2021 Puratos Taste Tomorrow

Research by flavour houses Prova and Lucta emphasise coffee as a major food trend, and American supermarket chain Whole Foods affirms ‘coffee beyond the mug’ as one of the top food trends of 2021. Now that coffee is on its way to becoming the next salted caramel, we help you grasp this new flavour trend with insight into popular flavour combinations and the different ways to apply it in baked goods.

As Two Leaders Announce Retirement, Rich Products Adds to Executive Team and Sets Stage for Transformational Change

November 24, 2021 Rich Products

Two top executives instrumental to the success of Rich Products (Rich’s) are passing the baton to a new generation of leaders in a thoughtfully orchestrated transition that leverages their significant contributions at the 76-year-old global, family-owned food company and paves the way for transformational change. President and Chief Operating Officer, U.S.-Canada Region Ray Burke will retire Dec. 31, 2021, followed by Executive Vice President and Chief Financial Officer Jim Deuschle on March 31, 2022.

Feeling… Salty? Guidance for Sodium Reduction

November 24, 2021 AIB International

On Oct. 13, FDA released a guidance document providing voluntary short-term sodium reduction targets for food manufacturers, chain restaurants and food service operators in a variety of the foods they produce or serve. The guidance is a way for the agency to advance the Administration’s approach to nutrition and health, while hopefully improving future health outcomes.

K-State: Wheat Genomics Discoveries Have the Potential to Improve Bread Quality

November 23, 2021 Kansas State University

Kansas State University researchers have published recent findings that highlight their discovery of a gene in ancient wheat that gives superior strength and elasticity to bread dough.