How bakery brands can address ultra-processing and clean label concerns
Bread, especially white bread, has been making the list of ultra-processed foods to avoid. Communication can redeem bread by focusing on its functional benefits.
Tag: functional ingredients
GoodMills Innovation introduces High-MAC brans
GoodMills Innovation launches High-MAC brans, which help enrich baked goods with fiber and preserve the desired texture, volume and flavor of the products. The finely milled and physically stabilized brans made from wheat, rye and spelt can be incorporated into a wide range of applications.
Loryma introduces plant-based egg replacement
Loryma introduced a stabilizing compound designed to replace eggs and dairy in baked goods, in response to the global egg shortage. The new solution offers manufacturers a cost-effective alternative to eggs, with a similar taste and texture as products containing egg.
iba 2025: RAPS focuses on functional ingredients
RAPS will highlight microencapsulated ingredients and functional savory fillings at iba this year, under the motto ‘Bake the world a little better’.
Functional ingredients and food additives in the European bakery sector
Understanding the current landscape and how to balance between innovation and regulation.
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
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.
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’ breads stand out due to their distinctive thinness, ranging from mere millimeters to a few centimeters in thickness.
Cost versus value: consumers weigh in
With rising prices having become a major concern for consumers, the bakery industry faces the challenge of offering products that not only meet consumers’ expectations but also provide good value for money.
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.
