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: freshness
Corbion enzyme to support low-sugar reformulation
Enzyme technology developed by Corbion helps lower costs and formula sugar, while expanding shelf-life. Ultra Fresh® Advantage 600 breaks down the long-chain carbohydrates in flour into simpler sugars, adding sweetness to the product, so less sugar and yeast are needed as raw materials.
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.
bbi-2023-03-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
bbi-2022-04-“Women excel at building teams”
Judith van Peij has been with Royal DSM for 10 years, and has been the Innovation Manager for Baking &
