Dos and don’ts: functional ingredients
FavoriteBy Kate Kehoe, Marketing Executive at FMCG Gurus Many consumers tend to scrutinize nutritional labels when buying bakery products, with
FavoriteBy Kate Kehoe, Marketing Executive at FMCG Gurus Many consumers tend to scrutinize nutritional labels when buying bakery products, with
FavoriteBy Dimitris Argyriou, Managing Director, Grainar In a world where sustainability is becoming more than just a buzzword, the food
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.
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.
FavoriteBread, a staple of the daily diet, has a history intricately linked to human civilization. Among its myriad forms, ‘flat’
FavoriteBy Kate Kehoe, Marketing Executive, FMCG Gurus With rising prices having become a major concern for consumers, the bakery industry
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.
FavoriteBy Kate Kehoe, Marketing Executive, FMCG Gurus Consumers snack for a variety of reasons. This can range from being a
FavoriteBy Judith van Peij, Innovation Manager dsm-firmenich and Fatima Zoundri, Head of Sustainability dsm-firmenich Clean-label, functional ingredients go a long
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.