The International Dairy Foods Association and Blimling and Associates are partnering to produce “The Dairy Download,” a new podcast for anyone who follows the twists and turns of the U.S. dairy industry. …
Soozy’s Grain-Free, a nutrient-dense baked good innovator, officially announced the availability of its bread and bagel product lines. Skipping the questionable ingredients found in many traditional bakery products, all products feature the company’s special grain-free flour blend, comprised of deliciously nutrient-rich ingredients. …
Fancypants Baking Co. announces the first flavor in their new line of cookies baked with upcycled ingredients. Okara Chocolate Chip Cookies are cookies made with the mission to reduce food waste while creating delicious snacks. Okara is a byproduct of the process of soymilk production, and one that is typically discarded. …
The Kansas Wheat Commission annual recipe booklet has been a tradition that has gone on for the past 58 years, representing Kansas as the wheat state and Breadbasket of America. …
Cellular agriculture startup Wildtype has unveiled its latest cell-based salmon. This version is “sushi-grade” and crafted with the sushi industry’s favorite raw salmon applications in mind. Like Wildtype’s earlier batches, this salmon sushi is made with genuine coho salmon cells, grown in a brewery-like system. …
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