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: protein
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.
Backaldrin proposes chickpea as all-rounder
backaldrin is focusing on everything chickpea in December, for its benefits for various types of bread and pastries. Moreover, there are also special opportunities for those with a sweet tooth, with the Quick’n Easy for liquid yeast dough.
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.
bbi-2023-02-Keeping a promise of quality
Wooden Bakery of Lebanon has maintained the product quality its customers are accustomed to, throughout several, sometimes overlapping challenges over
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.
