On December 9, the Japan Food Product Overseas Promotion Center (JFOODO) will be sponsoring a virtual cooking demonstration using Japanese rice flour.

Vital Wheat Gluten (VWG) is a functional protein extracted from wheat and is widely used as a dough strengthener. It can improve mixing tolerance and can provide more dough stability during fermentation and processing. In addition, it can increase product volume. But it adds significant cost. Lesaffre has developed several enzyme-based solutions, which have proven to efficiently reduce the usage of Vital Wheat Gluten in a wide range of applications.

The gluten-free trend is influencing pizza both in terms of consumer demand and alternative production methods for pizza makers.

The coronavirus pandemic has had a significant effect on the industry, according to Karen Colberg.

The “Hungry for Better” initiative features products that cater to consumers’ growing interest in dining options that support their planet, their communities and themselves.

This gluten-free pizza crust looks and tastes like a wheat flour pizza crust, without any grittiness or aftertaste.

The new Organic Premium Cassava Flour is made through AKFP’s proprietary milling process without chemical additives.

The vegan and gluten-free chocolate chip cookie was previously available in select markets and for nationwide shipping.

On October 14, Patty’s Cakes & Desserts will celebrate 35 years in business and ten years at its Fullerton, California location