Millbo taps into salt, fat & sugar reduction in bakery

By Jenny Eagle contact

- Last updated on GMT

Millbo bread. Pic: Millbo.
Millbo bread. Pic: Millbo.

Related tags: Food

Millbo in Italy is tapping into salt, fat and sugar reduction challenges in bakery by creating customized formulas for manufacturers.

The company recently showcased its Spring X-tra Life & Taste at FIE 2017 in Frankfurt, Germany, (November 28-30), which uses balsamic vinegar as a natural preservative to enrich its Italian flavour bread.

Packaging semi-finished products 


The company has already been recognised with a number of certifications including BRC and Food Safety System Certification 2200 (for dosing, mixing and packaging semi-finished products for bakery and confectionery) and Kosher Certification. 

Alessandro Boggiani, president, Millbo, said thanks to its extensive R&D research, it has been able to create new, natural baking E-free solutions for products low in fat, sugars and salt, and those containing egg derivatives and chemical agents.

The firm has also partnered with the University of Gastronomic Sciences in Pollenzo, Turin, to host workshops responding to issues on eco-sustainability and respect for the environment.

At Millbo, thanks to our expertise and extensive R&D capabilities, we can create unique formulas tailored to one’s needs​,” said Boggiani.

We put our customers’ needs first with our application lab and expert teams, working closely to develop the greatest formulation tailored to each customer.​”

Breads & snacks

Other R&D projects include sourdough and cultures (to improve aroma, taste and quality of bread), malts (all the colors of naturalness), enzymes (a complete range that includes both pure enzymes and blended solutions) and bakery mixes (tailormade solutions for special breads and snacks). 


Spring X-tra Life & Taste is based on organic acids from fermentation using natural preservatives instead of chemical preservatives.

Millbo also chooses to be E-free and is looking to extend bread's shelf-life and create natural leavened sweet goods using natural anti-staling and anti-molding technology.

Related news

Related products

show more

A Baker’s Hero: Vital Wheat Gluten

A Baker’s Hero: Vital Wheat Gluten

Cargill | 25-Oct-2022 | Technical / White Paper

From formulation to finished product, vital wheat gluten is a true superhero when it comes to the bakery. Learn how this humble, plant-based protein rose...

Enhance the shelf life of baked goods now!

Enhance the shelf life of baked goods now!

Mane Kancor Ingredients Pvt. Ltd. | 19-Oct-2022 | Technical / White Paper

Fats in baked foods influence its softness and flavour, however it is also prone to acceleration of oxidation under high temperatures leading to rancidity...

Sugar reduction and alternatives guide

Sugar reduction and alternatives guide

Cambridge Commodities | 28-Sep-2022 | Product Brochure

Cambridge Commodities has selected a number of sugar alternatives including food-based alternative sweetening products, sweeteners of natural origin, and...

We offer even more reason to indulge.

We offer even more reason to indulge.

ADM | 22-Sep-2022 | Insight Guide

Consumers want snacks that are both delicious and nutritious. That’s why we incorporate more fiber and plant-based choices and use ingredients like botanical...

Follow us


View more