Clean-label, functional ingredients go a long way toward the sustainability concerns – of the baker, the material supplier and the consumer. Just before Christmas last year, a London baker called Maisie Collins opened up an industrial-sized oven for her local community to use free of charge.
Cocoa prices rose to unprecedented levels in October, while the demand appears to remain steady despite costs increasing throughout the year. With futures going over USD 3,870 per ton, these are the highest values in 45 years.
Corbion will highlight the ability of today’s advanced preservative solutions to deliver flavor and other important sensory attributes along with outstanding food safety and shelf life performance.
At iba, IREKS illustrated exciting taste dimensions and creative opportunities. Rethinking familiar products for the future was a theme at the stand, through which traditional raw materials can be rediscovered, prepared and combined in new ways to create new flavors.
Tate & Lyle is investing in its corn wet mill in Boleráz, Slovakia, to produce more non-GMO PROMITOR Soluble Fibers. The production of fibers during the first phase of the program will start in mid-2024, representing a EUR 25 million investment. The new facility will give Tate & Lyle the ability to expand existing PROMITOR® product lines and add new ones over time.
Stern-Enzym is presenting enzyme systems for the baked goods industry at iba. The solutions target sustainability, health, the economy and the latest consumer trends. With its latest developments, SternEnzym wants to meet current trends including sugar reduction and gluten-free products.
Dawn Foods announced the launch of a vegan sponge cake mix. The Dawn Balance® Vegan Sponge Cake Mix is V-label certified and provides the same functionality, texture and taste experience as a regular sponge cake mix.
Puratos US introduces Smoobees, soft and chewy fruit boba as an alternative to traditional fillings. Puratos US introduces Smoobees, soft and chewy fruit boba as an alternative to traditional fillings. Inspired by the molecular gastronomy technique of capturing flavors in spheres, Smoobees offer a better-for-you alternative to fruit bits, often comprised of sugars and starches coated with fruit dye.
Based in Bolzano, Italy, BabID is one of the companies making an impactful debut at iba, joining the show in the iba.START UP AREA, which is organized in partnership with Puratos. The company highlights what it calls ‘the world’s first sourdough microbiome test tool’, a solution that helps users get in-depth knowledge about their sourdough starters.
Queen Margaret University’s food experts have developed a new plant-based, clean-label ingredient to replace palm fat in a wide variety of products across the bakery sector, such as cakes and biscuits. This development could reduce dependency on palm-based ingredients.