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.
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.
As health-conscious consumers pay close attention to the nutrition factsheets and make educated purchasing choices, products with added fibers are…
As health-conscious consumers pay close attention to the nutrition factsheets and make educated purchasing choices, products with added fibers are…