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.
FavoriteFollowing consumer plant-based preferences, the bakery industry is turning to egg alternatives. Faba bean proteins mimic many of the required…
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.
FavoriteBy Judith van Peij, Innovation Manager dsm-firmenich and Fatima Zoundri, Head of Sustainability dsm-firmenich Clean-label, functional ingredients go a long…
FavoriteToday’s consumers are taking a more proactive approach to their diets and being more mindful of how their food choices…
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.
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.
Many requirements for clean labels can also be met by suitable dough technologies.
FavoriteBy Dr. Torsten Zense, Food Technology Manager, R&D and Marketing, DIOSNA Dierks & Soehne GmbH There is more to a…
FavoriteBy Dr. Julien Huen, ttz Bremerhaven Resource scarcity is affecting nearly all sectors of the economy worldwide, with the baking…