Dos and don’ts: functional ingredients
By Kate Kehoe, Marketing Executive at FMCG Gurus Many consumers tend to scrutinize nutritional labels when buying bakery products, with
Tag: Fiber
Kerry releases rye bread enzyme
Kerry launched its new Biobake™ Fibre enzyme solution into Europe’s EUR 17 billion traditional and organic rye, rye-wheat and wholemeal bakery markets. The new solution improves bread quality, volume and softness, and works to sustainably reduce energy and operational costs by maintaining good dough processability and ease of slicing, Kerry highlights.
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.
bbi-2022-06-Wanted: added fibers
As health-conscious consumers pay close attention to the nutrition factsheets and make educated purchasing choices, products with added fibers are
bbi-2022-06-Wanted: added fibers (BENEO excerpt)
As health-conscious consumers pay close attention to the nutrition factsheets and make educated purchasing choices, products with added fibers are
