Free-from innovation for taste
Many bakeries use other cereals and pseudo-cereals such as amaranth, quinoa and buckwheat, looking to add new sensory experiences to their range.
LIBRARY ARTICLES
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.
Muesli on the go
With muesli bread, backaldrin has brought the muesli theme into the bread sector and is responding to the growing number of consumers who want to eat more healthily.
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.
The plant-based life
The plant-based trend is growing from a flavor-of-the-moment favorite into a sustainable, long-term trend. Opportunities in baking are ripe for the picking, as long as technical formulation challenges are weeded out.
Spelt: ingredient with character
Spelt has been a hot topic for years among nutrition-conscious consumers. The trend towards plant-based food has recently seen a comeback for a special type of spelt – green spelt.
“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.
Looking at the details is worthwhile
Rotary screen machines with stainless steel sieves ensure safety in the production process, as confirmed by several tests.
Lesaffre Baking Center No. 44
The Lesaffre yeast group has established a Baking Center in the Vienna-Neudorf industrial zone on the southern outskirts of the Austrian capital city.
iba 2018 innovations: UNIFERM
UNIFERM will present the product innovations FermFresh® Urgetreide (Ancient Cereal) and FermStar® Langzeit (Long Time) at the iba trade fair. FermFresh® Urgetreide is a new development from UNIFERM’s range of fresh products. FermFresh® Urgetreide brings together the two cereal varieties – Emmer and Einkorn. UNIFERM’s own gentle multi-day fermentation process intensifies the natural flavor profile.
