Dutch multinational Royal DSM is collaborating with French agro-industrial group Avril to create a unique plant-based protein to meet growing consumer demand for flexitarian, vegetarian and vegan diets.
Baked goods and snacks have a new dairy protein option from New Jersey-based AMCO Proteins. BakePLUS is said to be heat stable and highly soluble, preventing over-aeration common in pastries.
Entrepreneur Magazine’s annual Franchise 500 ranking included 17 US bakery franchises in total, with Cinnabon and Auntie Anne’s in the top 100 overall.
The Federation of Coeliac Associations of Spain (FACE) has pledged to use the European licencing system Espiga Barrada (the Crossed Grain Trademark) from 2020.
Bakers can use non-traditional flours and the fermentation process of sourdoughs to enhance the functional properties of baked goods without sacrificing any of the organoleptic, says study.
Analysts identify the trends shaping product development and consumer behavior in the baked goods market ahead of the International Baking Industry Exposition in Las Vegas this week.
Branding and innovation expert Claire Nuttall – who has worked with many global food and drink businesses – reveals her pick of the trends set to shape the global baked goods market in the coming 12 months.
Bread has seen a drop in popularity across developed countries due to health concerns, but pastries and cakes offer manufacturers a silver lining, according to a Euromonitor analyst.
Corbion Caravan has developed two ingredients that can replace powdered and whole eggs in baked goods at a time when manufacturers have been stung by sharp prices caused by the US avian flu outbreak.
