Ingredients

Unleash the protein trend’s commercial potential

Valio | 06-Jun-2022 | Technical / White Paper

Many better-for-you trends centre on protein. Our new white paper explains why and what it means for your business.

Redefining fresh with premium maltogenic amylases

DSM Food Specialties | 23-May-2022 | Technical / White Paper

Developed to address freshness challenges faced by bakers worldwide, DSM’s maltogenic amylase solutions enable the production of high-quality baked goods,...

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

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.

Ready to raise the bar in ready-to-mix protein beverages and bars? Now you can

DSM Food and Beverage | Recorded the 31-Mar-2022 | Webinar

CanolaPRO®: is a new, high-quality (>90%) plant-based protein isolate that enables your ready-to-mix protein beverages and bars to meet the fast-evolving...

A New Opportunity for Clean Labels in Commercial-Scale Artisan Bread Production

Bartek | 18-Jan-2022 | Technical / White Paper

A recent Bartek survey revealed that more than half of consumers say they are interested in trying more artisan breads – namely because of the authentic,...

The Volumizer: Introducing new CremoFLEX® A!

Cargill | 22-Nov-2021 | Product Brochure

CremoFLEX® A will let you create light indulgent experiences, with fluffier textures.

White Paper: Satisfying Consumer Demand for Functional Foods with Immune Health Benefits

Wellmune | 16-Nov-2021 | Technical / White Paper

In a growing market for functional foods with immune health benefits, 58% of consumers say they believe nutritional labeling could be made simpler. With...

Draft EU legislation on acrylamide: What might it mean for your business?

Univar Europe Ltd. | 09-Nov-2021 | Application Note

Tighter legislation will increase consumer and media awareness about acrylamide. Health-conscious consumers care about what’s in the food they buy, even...

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...

Cargill develops rice-based maltodextrin alternative

Cargill | 02-Nov-2021 | Insight Guide

Many products rely on maltodextrin to add bulk, mouthfeel and carry flavors… but label-savvy shoppers aren't keen on its techy name and processed...

Optimizing Refrigerated Fresh Doughs with Specialized Yeast

Lesaffre Yeast Corporation | 16-Sep-2021 | Technical / White Paper

While it is advantageous that in fresh doughs yeast remains more active than in frozen doughs, it is the fermentation process itself that also makes fresh...

A Highly Versatile Ingredient For Healthy Bakery & Snacks

BENEXIA – Advanced Seed Nutrition | 14-Sep-2021 | Product Brochure

Benexia® Xia Powder 435 W LM is a highly versatile, sustainable ingredient for bakery and snacks. It is rich in fiber, with an excellent protein content...

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...

Helping you bake up sweet plant-based solutions

Cargill | 09-Sep-2021 | Insight Guide

Meeting consumers’ texture and overall eating expectations for healthier and tasty plant-based sweet bakery is a major challenge.

Enter...

Uphold™: Extend shelf life, improve production, and more

Bartek | 10-Aug-2021 | Technical / White Paper

At Bartek, we apply lessons from our decades of experience with acidulant applications to address today’s challenges in the bakery industry.

How to Formulate with Lecithin to Achieve Your Clean Label Needs in Bakery

Recorded the 09-Sep-2021 | Webinar

Because of their complex structure, many emulsifiers are synthetic and, therefore, are unsuitable for clean label applications. Lecithin is a naturally...

Discover label-friendly baking with Enovera™

IFF | 15-Jul-2021 | Data Sheet

Enovera™ 3001 is the next-generation dough strengthener industrial bakers have been waiting for. This robust enzyme-only solution is available in the USA...

Powering Plant-Based Snacking with California Almonds

Almond Board of California | 13-Jul-2021 | Data Sheet

According to Innova Market Insights, plant-based food launches have experienced a growth rate of 57 percent from 2015 to 2019. As the plant-based snacking...

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...

Follow stevia’s journey from seedling to sweetener

Cargill | 20-May-2021 | Infographic

Label-friendly stevia has become one of today's most popular sweeteners. But have you ever wondered how this sweet little leaf makes its way to your...

The Probiotic Edge: How To Succeed in Changing Functional Food Markets

BC30 | 11-May-2021 | Technical / White Paper

Common perceptions of categories perceived as indulgent or unhealthy are a powerful impetus for innovation that focuses on reformulation with functional...

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.

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

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,...

ProTake, endless hydrolyzed collagen possibilities

Rousselot | 15-Apr-2021 | Product Presentation

As consumer expectations for food varieties continue to become more sophisticated, the industry is facing rising pressure to deliver cleaner functional...

Building a Bright Future for Organic Flour and Grains

Ardent Mills | 15-Apr-2021 | Technical / White Paper

In this Q&A on the growth and future of organic flour and grains, Shrene White—General Manager of The Annex by Ardent Mills—discusses a wide range...

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.

Canola Protein: Functionality to Meet Plant-based Demand

Merit Functional Foods | 01-Apr-2021 | Technical / White Paper

Adding to the formulator’s toolbox, Merit recently introduced Puratein® HS, a high purity non-GMO canola protein with premium solubility and a minimum...

How to deliver nutritional solutions to optimize immunity?

DSM | 25-Mar-2021 | Product Brochure

The case for fortified foods has never been stronger. Consumers today are mindful of their health and well-being and the need to protect against illness...

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...

Vanilla Expertise: Navigating the Challenges of Natural Vanilla

Virginia Dare Extract Co Inc | 02-Mar-2021 | Technical / White Paper

Doing vanilla right is an art. It's a slow art - one that requires both an intimate knowledge of the ingredient and an absolute dedication to the...

Artisan Topping Simplifies Innovation in Bakery Applications

Lesaffre Yeast Corporation | 04-Feb-2021 | Technical / White Paper

Artisan Fleurage by Saf-Pro® Seed and Semolina Toppings are a new offering from Lesaffre that can significantly change the flavor, aroma, and texture profile...

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

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

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.

Ensuring Proper Allergen Management in Your Wholesale Bakery

Aptean | 22-Sep-2020 | Technical / White Paper

According to research conducted by Food Allergy Research and Education (FARE), Americans spend over $19 billion annually to avoid purchasing products with...

Ensuring Proper Allergen Management in Your Wholesale Bakery

Aptean | 22-Sep-2020 | Technical / White Paper

Studies show that up to 37 percent of the population in European report symptoms related to food allergies. As the global allergen testing market continues...

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

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....

How less sugar can translate into more opportunity

Cargill | 12-May-2020 | Technical / White Paper

Research continues to show that sugar reduction is a top consumer priority. But for formulators, the task is not always an easy one.

Get...

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

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...

COLOURING FOODSTUFFS - THE MIDAS TOUCH TO YOUR TURMERIC LATTE

Kancor Ingredients Limited | 11-Oct-2019 | Application Note

Colouring Foodstuffs by Kancor is so much more than getting that perfect, irresistible golden hue in a cup of Turmeric Tea. It’s about capturing all the...

A study on shelf life enhancement of refined sunflower oil in deep frying conditions

Kancor Ingredients Limited | 23-Sep-2019 | Technical / White Paper

In the recent time, food processors use synthetic antioxidants to achieve higher shelf-life for frying oil and fried foods. But consumers are increasingly...

Donut Frying Insights

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

Soybean Oil in Spotlight Amid Pivot Toward Heart Health

QUALISOY | 05-Sep-2019 | Technical / White Paper

In 2017, the FDA approved a qualified heart health claim for commodity soybean oil. Then, in November 2018, the FDA approved a similar claim for high oleic...

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...

Natural colour & flavour ingredients for savoury applications

Kancor Ingredients Limited | 22-Jul-2019 | Application Note

Recently there has been a global shift towards healthier lifestyle choices. Flavour and visual appearance are the major factors affecting consumption....

How Pasta Flour Makes Better Breads, Pizzas, and More

Italgrani USA, Inc | 10-Jun-2019 | Technical / White Paper

Taste, texture, and visual appeal—all are notable drivers in the purchase of breads, pies, pizzas, and other baked goods. Traditionally used in pasta,...