Explore the delights of exotic flavours from Japan, France and Mexico; enjoy the tastier treats in life without the guilt; and show someone some real love with a romantic gift of cupcakes.
Arla Foods Ingredients has launched a new concept to help manufacturers create peanut butter-based protein bars that offer consumers the healthier indulgence that many still believe is hard to find.
BakeryandSnacks chats to The Protein Ball Co. founder Matt Hunt to find out what he believes the future holds for the sport’s nutrition category and where his brand fits into this realm.
An international group of scientists has pinpointed the genes responsible for the dietary content of white flour, which opens possibilities to manufacturers to satiate the consumers' love of white bread, while critically boosting their fibre intake.
A study published in Frontiers of Nutrition revealed that adding 2% of blood orange and lemon fibers to wholewheat durum flour was a viable approach to producing high-fiber bread with respectable shelf life.
Ingredients specialist DSM is helping bakers target the lucrative
health-conscious market with its newest enzyme product, designed to
overcome the typical obstacles associated with producing high fibre
breads.
Bread with reduced carbohydrates is unlikely to become a long-term
trend but the bakery sector could do more to capitalise on the
rising interest in fibre and wholegrains, suggests an analyst.