clean label Archives - Baking & Biscuit

Flatbread meets Aronia

The flavorful landscape of flatbreads is rich with choices for a wide range of products in unusual, creative interpretations. Aronia

The sweet tooth meets the better-for-you mindset

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.

f2m-bbi-06-23-raw materials-BENEO_Faba beans_©Gaston Cerliani_shutterstock

bbi-2023-06-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

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.

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bbi-2023-05-How do we build a better baking future?

By Judith van Peij, Innovation Manager dsm-firmenich and Fatima Zoundri, Head of Sustainability dsm-firmenich Clean-label, functional ingredients go a long

bbi-2023-05-The sweet tooth meets the better-for-you mindset

Today’s consumers are taking a more proactive approach to their diets and being more mindful of how their food choices

Scottish University develops palm oil replacement

Queen Margaret University’s food experts have developed a new plant-based, clean-label ingredient to replace palm fat in a wide variety of products across the bakery sector, such as cakes and biscuits. This development could reduce dependency on palm-based ingredients.