Many bakeries use other cereals and pseudo-cereals such as amaranth, quinoa and buckwheat, looking to add new sensory experiences to their range.
Consumers have come to expect plant-based products that are as good or better than the original, oftentimes without the use of ingredients that would break their idea of clean label.
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.
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.
What does the market for ancient grains look like? An interview with Ralph Seibold, Managing Director of SchapfenMühle GmbH & Co KG.
backaldrin International The Kornspitz Company GmbH, which supplies raw materials to bakeries around the world and operates production facilities in various countries, reveals how they are coping with the Corona Crisis.
Superfoods and ancient grain, food pairing and clean label were among the raw materials suppliers’ topics at the iba trade fair. But something else was eye-catching: Many producers brought colors into play.
