The equipment manufacturer for the baked foods industry based outside Parma, Italy operates a 50,000-square-foot facility, has annual revenues of $20 million and has a presence in over 60 countries, including the United States.

Hartwick College's lab in Oneonta is designed to assist small and mid-sized producers and processors of local cereals and grains such as growers, bakers and food product developers.

John Schmitz will continue to oversee Dawn’s North America business while also taking on accountability for Latin America.

Bridor will use Equii flour in its foodservice products.

Platinum Equity and Butterfly will be equal partners in the investment.

The potential benefits in weight management also may boost appeal.

Beleaf PlantBetter is designed for bakers who seek plant-based alternatives that match the sensory qualities and versatile functionality of traditional dairy butter.

The program will cover 20,000 acres in the southeastern US.

The company is collaborating with Ooni Pizza Ovens in Edinburgh, Scotland to introduce a line of flour produced using regenerative agriculture practices that may be used to bake pizza at home.