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: functional ingredients
The rise of cricket flour vs the ‘yuck’ factor
In a world where sustainability is becoming more than just a buzzword, the food industry is increasingly exploring innovative alternatives to traditional ingredients.
Palsgaard opens India office
Palsgaard strengthens its presence in the Indian market for its emulsifier solutions with the opening of a new facility in Mumbai. The office will be officially launched in 2025.
Sustainable baking: flatbreads
Flatbreads contribute significantly to the sustainability of food systems. They can be made from various cereals, pseudocereals, or pulses, promoting the use of local produce from marginal lands. Their short baking times, which can even eliminate the need for an oven, reduce energy consumption. Additionally, their ability to wrap around food or serve as utensils lessens the need for tableware and saves water.
bbi-2024-01-Around the world with flatbreads
Bread, a staple of the daily diet, has a history intricately linked to human civilization. Among its myriad forms, ‘flat’
bbi-2023-06-Cost versus value
By Kate Kehoe, Marketing Executive, FMCG Gurus With rising prices having become a major concern for consumers, the bakery industry
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.
bbi-2023-05-Healthy snacking trends in the bakery market
By Kate Kehoe, Marketing Executive, FMCG Gurus Consumers snack for a variety of reasons. This can range from being a
bbi-2023-05-How do we build a better baking future?
By Judith van Peij, Innovation Manager dsm-firmenich and Fatima Zoundri, Head of Sustainability dsm-firmenich Clean-label, functional ingredients go a long
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.
Healthy snacking trends in the bakery market
Consumers snack for a variety of reasons. This can range from being a substitute for a skipped meal, needing an energy boost, or for a moment of escapism and comfort. Bakery products are popular among consumers for snacking, with 63% of global consumers turning to biscuits and cookies as their preferred type of snack, according to Kate Kehoe, Marketing Executive, FMCG Gurus.
Mühlenchemie introduces Omnizym sugar replacer
MC Mühlenchemie launched the new Omnizym brand, marking its centennial anniversary, to support sugar reduction in baked goods, contributing to lower recipe costs. “This product line offers flour improvers the greatest variety of enzyme solutions currently available.”
