New baked goods flavour system is heat stable, says Culinar

By Jane Byrne

25-Nov-2009 Last updated on 18-Mar-2017 at 18:02 GMT

New technology can meet the trends for bake stable natural flavours in products such as pasta, snacks, bread, biscuits and pastries, claims the Swedish developer.

Wild makes fruit flavours last longer in cookies

20-May-2009

Wild has developed a new line of flavours for baked goods that are said to be more stable than is usual and have a more intense fruity flavour and aroma.

Cheese & onion flavour drives UK sales for crisp makers

06-Mar-2009

Despite today's overarching trend towards new and exotic flavours, when it comes to crisps, traditional flavours like cheese & onion and ready salted are best, generating strong sales and bolstering growth for snack makers despite the challenging...

BakeMark urges bakers to invest in high quality ingredients

06-Jan-2009

BakeMark UK has advised that “economising is not the same as down trading” and has suggested that using premium quality ingredients is the most important factor in remaining competitive – even if that means comparatively higher costs.