Baker

The egg replacers cost around half the price of whole eggs, a Corbion scientists says

Corbion targets avian flu woes with bakery egg replacer

By Hal Conick

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. 

Is bread dead or dying? Plant bread sales fell by 4.5% to £1.6bn

Asda loses £500,000 a week as bread sales fall

By Nicholas Robinson

Asda is losing £500,000 a week in plant bread sales, as consumers continue to turn away from the traditional sliced loaf, according to the retailer’s senior category buying manager Emily Peck.

Sourdough can be used to improve texture in gluten-free bakery and prevent microbe growth in sprouted grain products

Dispatches from Anuga FoodTec 2015

Food technologist: Global interest in sourdough is growing

By Kacey Culliney

Sourdough is becoming increasingly popular in baking because of its versatility and ability to enhance flavor and texture as well as lengthen shelf life, says a food technologist.

The HealthBread looked at ingredients and processing methods to improve the nutritional profile of breads

Exclusive talk with HealthBread project leader

HealthBread plans association to commercialize concepts

By Kacey Culliney

The EU HealthBread project wants to form an association by the end of the year to drive commercialization of its healthy bread technologies and concepts across Europe.

The Florapan line can be used in bakery products, pizza bases and pasta

Lallemand launches aromatic yeasts

Lallemand Baking Solutions has developed a range of aromatic baking yeasts that enable natural flavor improvement and differentiation in baked goods.

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