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.
Tag: functional ingredients
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.
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.”
Wanted: added fibers
As health-conscious consumers pay close attention to the nutrition factsheets and make educated purchasing choices, products with added fibers are popular choices in the bakery aisle.
Wanted: added fibers (Puratos)
As health-conscious consumers pay close attention to the nutrition factsheets and make educated purchasing choices, products with added fibers are popular choices in the bakery aisle.
Wanted: added fibers (BENEO)
As health-conscious consumers pay close attention to the nutrition factsheets and make educated purchasing choices, products with added fibers are popular choices in the bakery aisle.
How to make egg reduction a ‘piece of cake’
Soaring egg prices are causing industrial cake manufacturers to rethink their choice of emulsifier. Palsgaard® SA products aim at both reducing costs and achieving consistently high performance.
Interview: “Women excel at building teams”
Judith van Peij has been with Royal DSM for 10 years, and has been the Innovation Manager for Baking & Confectionery for the past three. She is a food technologist at heart, with a clear vision of managing innovation teams including R&D.
BENEO invests EUR 50 million in pulse-processing plant
BENEO announced a EUR 50 million investment in a new pulse processing site in Offstein, Germany. The site will produce protein-rich pulse ingredients for food and animal feed.
Functional ingredients garner interest
Consumers increasingly favor better-for-you products, and their additional spare time at home has changed the way they handle eating occasions. These changes are reflected in developments in the bakery industry post-COVID-19.
