Health- and sustainability-conscious consumers determine that bakeries follow suit and
reformulate products to be better for you while still preserving their indulgence characteristics. When baking vegan goods, specialty functional ingredients provide the answers to having the best of both worlds.
As gluten-free bakery is decisively increasing its foothold into the mainstream market, growing by about 25% each year, research seeks…
Many bakeries use other cereals and pseudo-cereals such as amaranth, quinoa and buckwheat, looking to add new sensory experiences to…
Consumers have come to expect plant-based products that are as good or better than the original, oftentimes without the use…
With muesli bread, backaldrin has brought the muesli theme into the bread sector and is responding to the growing number…
Spelt has been a hot topic for years among nutrition-conscious consumers. The trend towards plant-based food has recently seen a…
What does the market for ancient grains look like? And what impact is the growing health awareness of consumers having…
Hildegard M. Keil talked to Wolfgang Mayer, a member of the Executive Board of backaldrin International The Kornspitz Company GmbH,…
Hildegard M. Keil talked to Wolfgang Mayer, a member of the Executive Board of backaldrin International The Kornspitz Company GmbH,…
Superfoods and ancient grain, food pairing and clean label were among the raw materials suppliers’ topics at the iba trade…