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Product innovations > Technical Papers

Converting to Clean Label ESL Technology

Delavau Food Partners | 04-Aug-2015 | PDF Technical / white paper
As consumer skepticism toward unfamiliar ingredients continues to rise, clean label shelf-life extension technologies that ...

Lower cholesterol: OatWell® and the latest science

DSM | 03-Aug-2015 | PDF Technical / white paper
A healthy lifestyle can help reduce the risk of developing cardiovascular disease (CVD). Beta-glucan is a soluble dietary fiber that occu...
Sugar replacement in sweet bakery

Sugar replacement in sweet bakery

Tereos Syral | 03-Aug-2015 | PDF Data sheet
Sugar is a key ingredient in biscuits and cakes. Apart from its sweet taste, it allows controlling the gelling point of starch, contribut...

An Exclusive Gourmet Touch – AOP Charentes-Poitou Butter

Corman | 13-Jul-2015 | PDF Data sheet
Exclusive ingredients make premium products. AOP Charentes-Poitou butter is the result of a unique combination of a great terroir and of...
Consumer interest in healthy, lower sugar products

Consumer interest in healthy, lower sugar products

Sensus | 09-Jul-2015 | PDF Technical / white paper
Half of US consumers surveyed say the fiber level of a food product influences their purchase decision. This is especially true for young...

Beverages Made Better with Oat Beta Glucan

Tate & Lyle Food Ingredients | 30-Jun-2015 | PDF Data sheet
Functional beverages are increasingly becoming part of a healthy lifestyle for consumers around the world. Fibre-fortified beverages cont...
8 Challenges That Have the Same Solution

8 Challenges That Have the Same Solution

CRA | 24-Jun-2015 | PDF Data sheet
Conflicting sweetener demands. One big opportunity.Following food fads vs. building a long-term strategy. What millennials say they...

Bakers can replace eggs and keep their clean labels

Arla Foods | 08-Jun-2015 | PDF Data sheet
Many bakers are on the lookout for egg replacers to maintain production and manage costs. But a key question is: How can you replace eggs...
Microencapsulated Sorbic Acid: The Winning Formula (50)

Microencapsulated Sorbic Acid: The Winning Formula

TASTETECH | 22-Apr-2015 | PDF Technical / white paper
Despite sorbic acids potential in being a highly effective bakery preservative, historically, it has not been used in yeast leavened prod...

WHITE PAPER: Simplifying Sweetness

CRA | 26-Mar-2015 | PDF Technical / white paper
“Simplifying Sweetness” is an unprecedented segmentation study of 15,000 consumers. Commissioned by the Corn Refiners Association and com...

Govanil™: at the heart of your challenges

SOLVAY AROMA PERFORMANCE | 05-Mar-2015 | PDF Data sheet
Govanil™, a functional generation of vanilla flavors, offers a revolutionary taste experience for customers while meeting the ...

Are You Marketing To Buzz Or Behavior? How Shifting Attitudes Toward Food Ingredients Drive Consumer Behavior

CRA | 24-Feb-2015 | PDF Data sheet
The 2015 Sweetener360: Are You Marketing to Buzz or Behavior?With over 15,000 consumers surveyed, we’ve validated our findings from 2014—...

Consumers need more fiber-enriched products

Ingredion | 16-Feb-2015 | PDF Data sheet
Ninety-nine percent of U.S. consumers say it’s important to get enough fiber in their diets, but most Americans fall short on consuming f...

White paper: Texture technology for hybrid bakes

Stable Micro Systems | 09-Feb-2015 | PDF Technical / white paper
From cronuts to townies, traditional sweet treats are getting a modern makeover due to strong consumer interest in novel eating experienc...

ADD PULSE FLOURS TO BOOST QUALITY PROTEIN AND FIBER

01-Dec-2014 | PDF Technical / white paper
Maximizing Quality Protein Using Complementary Plant Proteins, co-authored by Linda Malcolmson, James D. House and Margaret Hughes, is an...

Is this the world's best microwave mix cake?

Palsgaard | 01-Dec-2014 | PDF Technical / white paper
Microwave cake mixes don’t always deliver the pleasurable, convenient experience consumers hope for. Now, food manufacturers can take adv...

Organic, natural and clean-label: opportunities and pitfalls

Zeelandia is creating new possibilities in the world of baking | 27-Nov-2014 | PDF Technical / white paper
Clean-label requirements are here to stay and will continue to grow in importance. What if functionality, taste, price or freshness of ba...

New Sports yoghurt solution

Arla Foods Ingredients | 14-Nov-2014 | PDF Data sheet
New Sports yoghurt solution The tastiest way to perform your best Arla Foods Ingredients has developed a whey protein for creating ‘...

Govanil™: Tasting the flavor of innovation

SOLVAY AROMA PERFORMANCE | 13-Nov-2014 | PDF Technical / white paper
Our functional solution opens opportunities to face low-calorie foods that deliver unique taste sensations. Explore in this white paper h...

Baking Science into Success with Dow

Dow Pharma & Food Solutions | 11-Nov-2014 | PDF Technical / white paper
Dow Pharma & Food Solutions offers a broad range of ingredients for the bakery market. Our family of METHOCEL™, WELLENCE™ Gluten-Free...

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