Science: exogenous enzymes in baked products
The activities of various exogenous enzymes in baked products were systematically analyzed from dough
preparation, through the baking process and into storage.
LIBRARY ARTICLES
Clean labels: a clean break for bakeries
How clean-label goods with simple ingredients are maintaining popularity and profit: “I’m going to start eating cleaner.”
Givaudan and Fiberstar to expand plant-based texturizer market
US-based company Fiberstar agreed to allow Givaudan to commercialize and use Fiberstar’s natural, plant-based texturizing ingredient Citri-Fi®. The collaboration will expand Givaudan’s Taste & Wellbeing portfolio while extending Fiberstar’s geographic footprint.
Clean-label ingredients poised for growth
At 6.78% CAGR, the market for clean-label ingredients is anticipated to hit USD 68.57bn by 2028, says Brandessence Market Research. The global market for this segment was evaluated at USD43.32bn in 2021.
New clean-label, long shelf-life cookie filling
Ingredients specialist KRÖNER-STÄRKE developed a cream-like filling for bakery and confectionery products. It has a long shelf life and no artificial ingredients.
SE Asia: Increasing demand for artisanal and healthy products
The Southeast Asia bakery products market was valued at USD 13,470.18 million in 2020 and is projected to grow at a CAGR of 7.67% from 2021 to 2026, according to research by ResearchAndMarkets.com.
Bakery sales boost pea protein market
Pea protein ingredient sales are poised to reach a total of USD 1.25 Bn in 2021, according to an estimate made by Future Market Insight (FMI). Sales in the bakery sector are expected to reach USD 341.1 Mn.
AAK launches clean-label, plant-based fats
AAK introduces a range of fats for chocolate and confectionery applications that use premium caramel, AKOMEL™. It is a portfolio of clean-label and plant-based fats obtained from sustainable sources, which are also available in non-hydrogenated, non-trans and low-saturated fat options.
Euromonitor: Health is on the menu
In the last five years, organic and free-from gluten sweet biscuits have seen the biggest growth in Western Europe. Consumers look for more reduced sugar and on-the-go snacks. This trend is very similar in the savory biscuits category, as consumers are seeking healthier alternatives.
Functional ingredients: What’s next?
Consumers increasingly favor better-for-you products and their additional spare time at home has changed the way they handle eating occasions.
Bio Breadness: A good step forward
Premium bakery products are the business segment of the organic wholesale bakery Bio Breadness. For 2021, the Pandriks Group, to which the German subsidiary belongs, expects total sales of EUR 80m.
“Western Europe is a strong market for ancient grains”
What does the market for ancient grains look like? An interview with Ralph Seibold, Managing Director of SchapfenMühle GmbH & Co KG.
