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Increasing fibre intake to reduce disease and obesity

Paid for and content provided by Limagrain Ingredients introduce on the European market LifyWheat, a smart solution to fill the dietary fibre gap!

Improving nutrition: The fibre revolution in the bakery aisle

Across Europe, fibre consumption falls behind health recommendations. How can bakery products raise their fibre content without sacrificing taste or texture?

Angel Yeast AngeoPro nutritional yeast for healthy baking solutions

Paid for and in partnership with Angel Yeast – Yeast and Baking Ingredients

Rising star: How nutritional yeast is shaping a healthy future

Enhancing a new generation of baking ingredients with yeast protein, yeast polysaccharides and nutrient-rich yeast, nutritional yeast is driving a healthier future for the body and the planet.

The trends that are reshaping the Asian industrial bakery market in 2022

Paid for and in partnership with PT Freyabadi Indotama

The trends that are reshaping the Asian industrial bakery market in 2022

The Asian industrial bakery market is changing quickly. From sustainability and plant based, to reduced sugar and enhanced nutrition, the industrial bakery market sits at the intersection of multiple big trends that are redefining what consumers want....

How does inactive dry yeast improve dough relaxation?

Paid for and content provided by Angel Yeast – Human Health

How does inactive dry yeast improve dough relaxation?

Inactive dry yeast is a natural dough relaxation agent that can improve dough quality of many different baking products, such as Danish bread, hamburger, pita bread or pizza.

How the potato chip got its healthy new snack status

Paid for and content provided by TNA Solutions

How the potato chip got its healthy new snack status

Potato chips have come a long way since the first mass produced varieties in the early 20th century. Since then, the product has taken on many different forms to cater to evolving consumer needs.

Reducing acrylamide: what’s the answer to new legislation?

Paid for and content provided by DSM Food and Beverage

Reducing acrylamide: what’s the answer to new legislation?

New EU regulations on acrylamide in food are forcing food manufacturers to reduce acrylamide formation in their products. How can manufacturers realize this easily without changing their recipes?

Muffin-120x80

Paid for and content provided by Corbion

Reliable consistency is such sweet success

Whether it's a cake for a special occasion or a muffin for a midday snack, when consumers buy sweet baked goods, they expect a delicious treat every time.

Speaking the Language of Label-conscious Consumers

Paid for and content provided by Corbion

Speaking the Language of Label-conscious Consumers

It’s clear consumers consider more of what goes into their food—which means you should too. Learn key considerations you need to know when producing cleaner-label foods.

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