News Releases

Special Report: Going Gluten-Free

Food Business News Author: Donna Berry, Sosland Publishing “We offer a premium cassava flour,” said Carter Foss, technical sales director, American Key Food Products, Closter, N.J. “It has a bland-to-neutral flavor profile. When used in baking, it functions similar to cake flour in that it forms a thick batter rather

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Article: Beyond Thickening and Texturizing

Snack Food & Wholesale Bakery Author: Romy Schafer, BNP Publishing Mel Festejo, Chief Operating Officer at American Key Food Products (AKFP), Closter, N.J., agrees that gluten-free products remain a top consumer demand. “The gluten-free trend has surprised most industry observers by remaining strong, showing resilient growth in a number of

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Article: Explore a New World: Variety Flours

Baking & Snack Author: Donna Berry, Sosland Publishing Tapioca, another popular ingredient for making ¬gluten-free baked foods, is extracted from cassava roots. One company explored this application further. “We offer a premium cassava flour,” said Carter Foss, Technical Sales Director, American Key Food Products, Closter, NJ. “For ¬gluten-free baking, it

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Article: Gluten-Free In Transition

Bakingbusiness.com Author: Keith Nunes, Sosland Publishing Mel Festejo, Chief Operating Officer for American Key Food Products, Closter, N.J., said three years ago the issue wasn’t quality — it was availability. “Since then, more gluten-free businesses have emerged in the last five years, most of which are in the baking segment,”

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