Vegan cookie consent on the rise
Research by Future Market Insights puts the vegan cookies market at USD 359.23 million in 2023 and anticipates it to reach USD 773.31 million by 2033.
LIBRARY ARTICLES
Do not get sticky with it: new donut glaze
Dawn Foods launched a patent-pending glaze that strictly sticks with donuts, and never with the packaging or fingers. It also increases shelf life by up to five days and is freeze/thaw stable.
The ever-trendy clean label evolves
There is more to a clean label than the sum of its components. Certain expectations from the technology used in the production of baked of baked goods are associated with this claim.
Do not get sticky with it!
Dawn Foods launched a patent-pending glaze that strictly sticks with donuts, and never with the packaging or fingers. It also increases shelf life by up to five days and is freeze/thaw stable.
Bakeries: “Oh, that’s vegan”
What started as a farmers’ market stall for vegan donuts in 2015 is now a company with its own bakery and six stores in the German capital Berlin and a location in Hamburg – so far.
Keto-certified, zero net carbs tortillas launch
Mission Foods introduced Zero Net Carbs Tortillas in September – a new release with zero net carbs and zero sugar, Keto-certified, high fiber and low in calories.
Glazing for a lasting glow
A glossy layer atop diverse bakery products is a great way to make a first impression and, more often than not, plays a decisive role in purchasing decisions.
UK: Gluten-free shoppers have fewer food choices
Consumers struggled to find gluten-free goods and faced price increases over the past six months: 87% of 1,891 gluten-free shoppers surveyed said there were fewer gluten-free products available.
SternEnzym develops improver for gluten-free wafers
Enzyme designer SternEnzym developed a new compound, Sternzym GA 31077 GF, to support the production of gluten-free wafers. This improver makes gluten-free wafers as stable and crispy as standard wafers.
Functional ingredients go vegan
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.
A delicate balance: perfecting work with gluten-free ingredients
As gluten-free bakery is decisively increasing its foothold into the mainstream market, growing by about 25% each year, research seeks to improve product taste, texture and nutritional profiles.
Ultrapharm bakes gluten-free with the M-TA oven
At its site in Poland, free-from specialist Ultrapharm creates gluten-free bakery products and continuously adds to its high-quality product range. Since September 2019, the company has been doing so with the help of a new M-TA oven by MECATHERM.
