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Product innovations > All Products

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

US CONSUMERS INTERESTED IN FIBER TO IMPROVE HEALTH

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...

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...

FREE white paper: Top traceability tools

TNA Australia Pty Ltd. | 01-Jun-2015 | PDF Technical / white paper
Improving traceability is essential to operate safely and remain competitive in the highly regulated food industry. Download the tna whit...
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...

Get Snacking! Key Snack and Bar Trends to Inspire Successful Product Innovation

Almond Board of California | 21-May-2015 | Webinar On-Demand Supplier Webinar
Today’s environment of frequent snacking, endless choices and quickly changing trends means ample challenges and opportunities for the de...

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...

The challenge of bakery retail

WRBM | 26-Mar-2015 | Webinar On-Demand Supplier Webinar
To mark the launch of the Bakery Market Report 2015, British Baker brings together a panel of experts to discuss the challenge...

Using Barley to Formulate Healthy Food Products

Alberta Barley Commission | 22-Jan-2015 | Webinar On-Demand Supplier Webinar
Learn about the health advantages of barley. A flavourful whole grain, barley is an excellent source of β-glucan soluble fibre, which can...

ADD PULSE FLOURS TO BOOST QUALITY PROTEIN AND FIBER

Best Cooking Pulses, Inc | 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 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...

Bakery study: consumers ready for healthier products

Sensus | 10-Nov-2014 | PDF Technical / white paper
Based on a consumer survey, Sensus has discovered that the demand for healthy, good-tasting food is on the rise and that consumers are wi...

Raising the Bar: Ingredients, Claims and Increasing Consumer Appeal

Almond Board of California | 03-Dec-2014 | Webinar On-Demand Supplier Webinar
Consumers are snacking more frequently, and the bar category in particular has been consistently growing in terms of dollar and volume sa...

Worldwide Sodium Landscape: The world according to salt

Tate & Lyle | 28-Oct-2014 | PDF Technical / white paper
Discover the opportunities and challenges of producing lower-sodium foods that deliver on taste. See the complete picture of the state of...

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