Going egg-free with faba beans
Following consumer plant-based preferences, the bakery industry is turning to egg alternatives. Faba bean proteins mimic many of the required properties and allow for sustainable solutions.
LIBRARY ARTICLES
How do we build a better baking future?
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.
Corbion to feature preservation solutions at Gulfood Manufacturing
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.
SternEnzym to present custom enzyme solutions at iba
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 launches first vegan certified sponge cake mix
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.
Solving unexpected quality issues in baked goods
It is a recurrent issue well-known in food processing companies: sometimes, a product that has been successfully manufactured over a long period of time suddenly exhibits a quality problem, although nothing has been intentionally changed.
How do we build a better baking future?
Clean-label, functional ingredients go a long way toward the sustainability concerns – of the baker, the material supplier and the consumer.
iba 2023: EUROGERM to unveil collection of new solutions
At iba, EUROGERM will present its Collection #10, ‘The Art of the Signature!’. The 2023-2024 collection provides a variety of solutions to meet the needs of today’s consumers, focusing on concerns about protecting the planet or maintaining good health.
Dawn Foods introduces new non-sticky solution
Dawn Foods launched a new addition to its Pak Perfect Non-Sticky range for the baking industry: the Dawn Exceptional® Pak Perfect Non-Sticky Icing. It is a patent-pending solution for bakery products, and can stay intact even when they are packaged.
Ingredion launches new stevia sweetener solutions
Ingredion introduced PureCircle™ Clean Taste Solutions, zero-calorie sweetening solutions tailored to specific applications. They can provide clean-tasting sweetness across several categories including beverages, dairy, tea, coffee, sports nutrition, bakery, confectionery, savory, sauces and dressings.
Mühlenchemie introduces Omnizym sugar replacer
MC Mühlenchemie launched the new Omnizym brand, marking its centennial anniversary, to support sugar reduction in baked goods, contributing to lower recipe costs. “This product line offers flour improvers the greatest variety of enzyme solutions currently available.”
IREKS debuts expanded Baking Academy
The Baking Academy at the IREKS headquarters in Kulmbach is a new space dedicated to sharing knowledge and working with bakeries. Markus Hombach, Director of the IREKS Baking Academy, explains the facility expansion and the opportunities it offers.
