New ingredient innovations allow bakers to create good-tasting, allergen-free items.

Having difficulty viewing this message? View it in a browser. forward subscribe April 22, 2021 Upgrading allergen-free product quality New ingredient innovations allow bakers to create good-tasting, allergen-free items. Barry Callebaut promotes Boone to CEO Most recently was president for the Americas region. Dairy protein still a force in sports nutrition products Clean label promotions are possible with milk protein, collagen. Upcycled Food Association unveils certification mark Consumer-facing seal centralizes messaging around upcycled food. JBS to invest in Italian meats plant in Missouri Swift Prepared Foods to spend $200 million on new facility in Columbia, Mo. General Mills priority ingredients 100% sustainably sourced Company also advancing regenerative ag practices. Mondelez, Olam to collaborate on sustainable cocoa farm Farm families at the nearly 5,000-acre site in Indonesia will have access to health care and education. PepsiCo joins Ingredion in conservation pact The partnership will help farmers in areas like carbon reductions and water quality improvements. Cargill to invest $25 million in soybean processing facility Company set to receive a $600,000 incentive grant in support of the project. Webinars WATCH ON DEMAND Sugar and Sweeteners: Navigating uncertain markets WATCH ON DEMAND The future of plant-based eating Subscribe to Food Business News and get print or digital access today! Free Magazine Subscription To ensure delivery to your inbox, add foodbusinessnews@sosland-email.com to your address book or safe sender list. This is an unmonitored email address and replies will not be responded to. If you have questions or comments, please email us at subscriptions@sosland.com. Update your account     Forward     Subscribe     Unsubscribe THE MOST TRUSTED RESOURCE FOR FOOD INDUSTRY PROFESSIONALS ©2021 Sosland Publishing® 4801 Main Street, Suite 650, Kansas City, MO 64112