Puratos UK announced a sustainable, ready-to-use sourdough made with wild-farmed regeneratively farmed flour, Sapore Sally. The latest addition to the Sapore range of living and inactive sourdoughs, Sapore Sally is a living sourdough made with regeneratively farmed flour from UK-based Wildfarmed.
Today’s consumers are taking a more proactive approach to their diets and being more mindful of how their food choices affect their personal health, their community and their planet. This increasing interest in better-for-you foods continues to fuel product innovation, including in the sweet bakery market.
GNT will showcase its plant-based, sustainable EXBERRY colors at ProSweets Cologne (28-31 January 2024). The colors are made from fruits, vegetables, and plants using physical processing methods such as chopping and boiling.
backaldrin is focusing on everything chickpea in December, for its benefits for various types of bread and pastries. Moreover, there are also special opportunities for those with a sweet tooth, with the Quick’n Easy for liquid yeast dough.
dsm-firmenich announced ‘Peach+’ as the 12th annual Flavor of the Year for 2024. Peach+ was inspired by PANTONE 13-1023 Peach Fuzz, the 2024 Color of the Year. The selections were based on emerging signals in the cultural and consumer landscape where trends in kindness, community, goodness, and comfort have all been identified as having increasing relevancy.
Ingredient specialist Loryma is expanding its wheat-based portfolio with a functional mix that is free of animal ingredients, as well as artificial colorings, flavorings and preservatives. The vegan, wheat-based Lory® Stab replicates the technological properties of egg or milk in bakery products. Products made with this base ingredient, such as muffins, sponge cakes, cake bases or lava cakes, have the typical airy texture, light crumb and consistent pore structure.
Sunday gatherings, university admissions, Christmas lunches, first dates, rainy-day lunch breaks, or snacking on the go: virtually any occasion, part…
Following consumer plant-based preferences, the bakery industry is turning to egg alternatives. Faba bean proteins mimic many of the required…
