Donna Berry is a contributing editor to Baking & Snack magazine. She has covered ingredient technology in the baking industry for nearly 20 years. She writes for many magazines at Sosland Publishing Company, including Dairy Processing, Food Business News, Meat + Poultry, Pet Food Processing and World Grain. She has a bachelor’s degree in food science from the University of Illinois, Urbana-Champaign.
KANSAS CITY, MISSOURI, US — Part One from A to M of the latest grain and milling technology offered by European-based suppliers to the international market from the May issue of World Grain. Find company profiles that discuss service range, product technologies and research and project developments for each European-based advertiser.
KANSAS CITY, MISSOURI, US — Part Two from N to Z of the latest grain and milling technology offered by European-based suppliers to the international market from the May issue of World Grain. Find company profiles that discuss service range, product technologies and research and project developments for each European-based advertiser.