Product innovations

242 Results

The Era of the Mindful Nutritionist

The Era of the Mindful Nutritionist

Univar Europe Ltd. | 12-May-2022 | Technical / White Paper

Discover Wellness: Bakery Trends by Univar Solutions

Today's health-conscious consumers are increasingly demanding that ingredients...

The Era of the Mindful Nutritionist

The Era of the Mindful Nutritionist

Univar Solutions | 10-May-2022 | Technical / White Paper

Today's health-conscious consumers are increasingly demanding that ingredients are Better for Me and Better for the Planet.

OvenPro™ - High protein and fiber solutions

OvenPro™ - High protein and fiber solutions

Glanbia Nutritionals | 04-Nov-2021 | Product Brochure

OvenPro provides a range of functionally beneficial ingredients that allow for higher levels of protein and fiber, and low levels of sugar and net carbs...

Beyond the Bar: Innovations in Functional Snacking

Beyond the Bar: Innovations in Functional Snacking

Virginia Dare Extract Co Inc | 09-Sep-2021 | Technical / White Paper

The snacking trend has grown steadily over the past decade and shows no signs of slowing down. Driven primarily by health and wellness snacking, consumers...

See why not all stevia is created equal

See why not all stevia is created equal

Cargill | 15-Jun-2021 | Infographic

Since stevia originally comes from a plant, you might assume that one leaf is just like the next. But that's not so – far from it, in fact. In the...

Healthier snack foods with real consumer appeal

Healthier snack foods with real consumer appeal

TNA Solutions Pty Ltd. | 10-Jun-2021 | Technical / White Paper

By downloading tna’s latest white paper, you will discover:

- Key consumer insights and market trends impacting the fried foods category

How IMO helps meet demand for sugar reduction

How IMO helps meet demand for sugar reduction

BioNeutra North America Inc. | 06-May-2021 | Technical / White Paper

Brands that innovate reduced-sugar applications today will be well-positioned for the market landscape of tomorrow. According to a survey from BioNeutra,...

LOW NET CARB. BIG NET GAIN.

LOW NET CARB. BIG NET GAIN.

Ardent Mills | 20-Apr-2021 | Product Brochure

Our Net Carb Flour Blend replaces conventional flour to make outstanding Keto and low net carb baked goods with the taste and texture consumers love.

Upcycled Flour from Spent Coffee Grounds

Upcycled Flour from Spent Coffee Grounds

Kaffe Bueno | 19-Apr-2021 | Product Brochure

Kafflour is the first upcycled flour derived from defatted spent coffee grounds. Thanks to its unique composition, it brings value to baked goods, confectionery,...

Enhancing Bakery’s Appeal

Enhancing Bakery’s Appeal

Bunge Oils | 08-Apr-2021 | Technical / White Paper

Many of the attributes consumers love about bakery—tender pie crusts, soft tortillas, and smooth icings—are determined by the type of fat bakers use.

Snacking: Evolving from mobile to purposeful

Snacking: Evolving from mobile to purposeful

Cargill | 11-Mar-2021 | Technical / White Paper

With the rise of the snacking lifestyle, manufacturers rose to the task of offering options for on-the-go eating. Then came 2020, and consumer mobility...

Meet Your Bakery Needs with GRINDSTED® NG 100

Meet Your Bakery Needs with GRINDSTED® NG 100

IFF (formerly DuPont Nutrition & Biosciences) | 19-Jan-2021 | Product Presentation

The GRINDSTED® NG 100 emulsifier improves softness, resilience and crumb strength with a lower cost in use than hydrates while offering sustainability...

A new clean label ingredient for healthy baking

A new clean label ingredient for healthy baking

BENEXIA – Advanced Seed Nutrition | 15-Oct-2020 | Data Sheet

Benexia® Xia Powder W 435 LM is a new plant-based sustainable ingredient for bakery and snacks, designed to achieve superior healthy nutrient dense products,...

5 top trends fueling product preferences

5 top trends fueling product preferences

Cargill | 13-Oct-2020 | Product Presentation

Though many industry events have been postponed, Cargill has created an innovative new way to connect and spark product innovation.

Exploring Innovation for Sweet Baked Products

Exploring Innovation for Sweet Baked Products

Cargill | 04-Aug-2020 | Technical / White Paper

From doughnuts to danishes, sweet baked goods offer something for almost everyone – and the relationships run deep. But as consumer attitudes about health...

GemPro Wheat Proteins

GemPro Wheat Proteins

Manildra Group USA | 13-May-2020 | Product Brochure

Wheat proteins provide more than just strength. If you are looking to boost protein, improve rheology, or enhance texture, it all begins with wheat proteins....

The rising challenge of clean label baking

The rising challenge of clean label baking

IFF (formerly DuPont Nutrition & Biosciences) | Recorded the 12-Mar-2020 | Webinar

Addressing consumer trends versus product quality and process efficiency
Clean label bread represents a growing opportunity within Europe. 'Natural'...

Developing with Plant Protein for Success

Developing with Plant Protein for Success

Almond Board of California | Recorded the 19-Feb-2020 | Webinar

Join the Almond Board of California (ABC) to discover the positive attributes almonds bring to plant-based products and learn more about protein-rich ingredient...

Donut Frying Insights

Donut Frying Insights

What to know when selecting a donut frying shortening and best practice tips for optimal frying performance.

Testing texture in reformulated food

Testing texture in reformulated food

Losing fat, sugar or salt without losing enjoyment is a challenge for all formulators.
Understanding the impact on texture, and the potential implications...

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