Breaking News on Industrial Baking & Snacks

Ingredients

Products

Download now!Case study

Sports Drinks: Does Sweetener Choice Add Energy to Sales? - CRA

10-Jul-2014 - Think your consumers are thirsty for a sweetener switch? That’s what one major sports-drink maker thought when it changed sweeteners in 2010. Find out whether its sweetener strategy turned into a sales success when you download this free case study...
Download now!Data sheet

Baking Science into Success with Dow - Dow Pharma & Food Solutions

09-Jul-2014 - Dow Pharma & Food Solutions offers a broad range of ingredients for the bakery market. This white paper reports on experiments carried out in the first half of 2014 investigating how our METHOCEL™ and WELLENCE™ gluten free portfolios help to...
Register now!Live Supplier Webinar

Moments Matter: Motivations Behind Snack and Breakfast Bar Occasions - Almond Board of California

03-Jul-2014 - Consumers are now snacking more than ever1, so successful product development depends largely on understanding the motivations that drive purchase among your target audience. Based on new research that delves into consumers’ snacking and breakfast behaviors, Dave Lundahl of InsightsNow...
Download now!Case study

Take a Bite Out of the Healthy Snack Category - Ganeden Biotech

10-Jun-2014 - We like to snack.  A lot!  Snack food sales increased by nearly 30 percent from 2007 to 2012, according to research firm Mintel. But when and how we snack is changing.From on-the-go snacks to more health-conscience snacks to mini-meal snacks,...
Download now!Case study

A superior hydration and recovery ingredient - Kyowa Hakko

01-Jun-2014 - Looking for an ingredient that can deliver serious hydration, endurance and recovery benefits for your next sports nutrition bar or beverage? Sustamine® is a science-supported ingredient that can: enhance electrolyte and water absorption in the intestines; stimulate glycogen synthesis; inhibit muscle protein...
Download now!Application note

Is this the world's best microwave-mix cake? - Palsgaard

26-May-2014 - Microwave cake mixes don’t always deliver the pleasurable, convenient experience consumers hope for.Now, food manufacturers can take advantage of ingredients producer Palsgaard’s latest research results to develop an entirely new level of cake quality with comparatively few ingredients....
Download now!Technical / white paper

Viogerm® and your truly wholegrain product - Hochdorf Nutrifood Ltd

15-May-2014 - The high content of unsaturated fatty acids in wheat germ limits its shelf life, so the wheat germ is removed during flour production. This means that “whole grain flour” is deprived of its richest component, the wheat germ. Using a...
Watch now!Video

Gluten-free made easy - Nordic Sugar

15-May-2014 - Let Fibrex® sugar beet fibre transform your gluten-free baking. This natural, healthy and multi-functional ingredient  will improve any gluten-free formulation.  Through more stable structures and with a unique water-holding capacity that prolongs softness.
Access now!Product presentation

Various range of fillings, for all application. - Materne Industries

01-Sep-2013 - Materne Industries propose traditional, innovative and trendy fillings, suitable for cereal products (breakfast cereal, biscuits, cakes, pastries, chocolate,…)  :-          Fruitty : Strawberry, Pear, Raspberry, Apricot,…-          Chocolate : Dark chocolate & Coconut, Milk chocolate,…-          Creamy : Vanilla, Speculoos, Caramel,…-          Innovative :...
Watch now!On-Demand Supplier Webinar

The bakery holy grail? Ingredients & technologies for tasty health - William Reed Business Media

24-May-2014 - Fat, salt and sugar reduction in bakery isn’t new, but do formulation capacities and potential match up to ever-growing demands from both consumers and governments?Overcoming technical hurdles has become the norm in bakery reformulation, and some ingredients and technologies work...
Watch now!On-Demand Supplier Webinar

Marketing healthy bakery: What does the consumer really want? - William Reed Business Media

24-May-2014 - How do you convince a consumer to buy your fat-free donut on impulse when the full-fat, extra chocolate version is on display too?The global bakery sector has developed an array of better-for-you products, overcoming lots of technical hurdles to get...
Watch now!On-Demand Supplier Webinar

The Roundtable -‘Is self-regulation sufficient?’ - William Reed Business Media

24-May-2014 - Should fat, salt and sugar reduction in bakery be regulated – or is industry doing enough?Bakery manufacturers face increasing pressure to develop healthier variants as global obesity and diet-related illness spiral. Industry has been making efforts and R&D continues to...
Download now!Data sheet

Caramelised sugars, pure value for bread - Buisman Ingredients B.V.

06-May-2014 - The Caramelised sugars from Buisman Ingredients have high value as an ingredient in bread for their rich aroma and golden brown colour. During its unique process several aroma’s are formed varying from sweet roasty suitable for off white breads, to...
Download now!Application note

Perfecting texture in baked goods - Stable Micro Systems

07-Apr-2014 - Quality control in the baked confectionery market is vital for consumer appeal. Download this free white paper to find out how texture analysis can ensure efficiency, optimise recipes and guarantee consumer satisfaction.
Watch now!On-Demand Supplier Webinar

Microalgae - the future of foods? Take baked goods... - Roquette

28-Mar-2014 - Our distant ancestors, microalgae have played a major role in the development of life on Earth.Today their exceptional properties – nutrition, renewability, functionalities – point to a future of great importance to humankind: involvement in feeding a growing world population. Find...
Watch now!On-Demand Supplier Webinar

Clean and natural: getting to the heart of it - Zeelandia

14-Mar-2014 - One of the lead drivers among retailers and producers of bakery products is ‘clean label’. Similarly hot topics are ‘natural’ and ‘organic ’. These stem largely from consumer demand. Developed markets, including Western Europe, have created a culture of label...
Watch now!On-Demand Supplier Webinar

Insights from the Bakery Market Report - WRBM

18-Feb-2014 - British Baker presents expert opinion and discussion on the retail bakery market, offering an insight into its forthcoming Bakery Market Report. The experts will discuss trade over the past year; changes to the bakery retail scene and will look at...
Download now!Data sheet

Get your products in shape with Trancendim® - Corbion Caravan

10-Feb-2014 - Looking for a way to remove partially hydrogenated oils from your formulations without increasing the saturated fat level? Trancendim from Corbion Caravan can deliver by providing structure to healthy, unsaturated oils while maintaining the taste and functionality your consumers demand....
Download now!Technical / white paper

Replace Your Eggs with OptiSol® 3000 - Glanbia Nutritionals

03-Feb-2014 - OptiSol® 3000: Winner of the 2013 IFT Food Expo® Innovation AwardOptiSol® 3000 is a functional, nutritional, and economical solution for the problem of egg replacement in bakery. Owing to a unique formulation of flaxseed and whey protein, OptiSol® 3000 replaces...
Watch now!On-Demand Supplier Webinar

The Next Generation of Clean Label Functional Flours for Additive-Free Bakery Formulations - KAMPFFMEYER Food Innovation

16-Oct-2013 - The demand of European consumers for natural and additive-free products is higher than ever before.But removing additives from food is a big challenge because reformulation always has an impact on the characteristics of the end product.Imagine an entirely new generation...

Related News

Key Industry Events

 

Access all events listing

Our events, Events from partners...

Product Innovation