Flatbread meets Aronia
The flavorful landscape of flatbreads is rich with choices for a wide range of products in unusual, creative interpretations. Aronia brings a new flavor and color inspiration.
Tag: clean label
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.
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.
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.
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.
The sweet tooth meets the better-for-you mindset
This increasing interest in better-for-you foods continues to fuel product innovation, including in the sweet bakery market.
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.
How to lower sugar using thermic predough processes
Reformulating baked goods to have a lower sugar content must take into consideration the taste of the final products, as well as replicating sugar’s functional benefits. Predough processes are up to both tasks.
The ever-trendy clean label evolves
Many requirements for clean labels can also be met by suitable dough technologies.
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.
Resource scarcity: scope of action and perspectives for bakeries
his article aims at describing the current issues of resource scarcity and proposes solutions – mainly in the technical field – to tackle the crisis.
Gluten-free market size worth USD 13.7 billion by 2030
The global gluten-free products market size is expected to reach USD 13.7 billion by 2030, according to a new report by Grand View Research.
