IFT 2025 Recap: Advancing Clean Labels & Revolutionizing Ingredients
The 2025 IFT Expo showcased key trends shaping foodR […]
Why China’s food-ingredient booths at IFT in the U.S. are so empty: the triple dilemma for Chinese exporters
While the IFT Expo in Chicago is bustling, European and […]
Fermented Wheat Flour: Natural Preservative or Misleading Label?
In the clean‑label trend, many brands list “Fermented W […]
Safeguarding Flavor Purity: Our Commitment to Saying “No”to the Silent Enemy – Butyric Acid – in Fermented Wheat Flour
Behind the irresistible aroma of bread lies a potential […]
Gene‑Edited Microbes in Wheat Flour Fermentation: Regulatory Implications in the EU and US
In recent years, some manufacturers have begun using ge […]
Chaos in Fermented Corn & Wheat Flour
In the field of fermented grain-based ingredients, we’v […]
Happy International Children’s Day!
At Liao Weisen Group, we’re committed to crafting treat […]
Is Your “Fermented Wheat Flour” Truly Made from Wheat?
Recently some suppliers are substituting corn for wheat […]
Liao Weisen Group Statement on Global Trade Dynamics
The ongoing Indo-Pakistani tensions and the recent U.S. […]
Honoring Labor Day: To the Innovators Shaping the Future of Bread
On this International Labor Day 2025, we salute the pio […]