Ingredients

Don’t get caught in the greenwashing trap

Don’t get caught in the greenwashing trap

By Gill Hyslop

Despite high inflation, the majority of consumers are happy to pay more for products with a sustainable backstory. So there’s money to be made from environmental credentials, which makes falling into the greenwashing trap a bigger temptation than ever...

What’s hot and what’s not trends forecast for 2023

What’s hot and what’s not trends forecast for 2023

By Gill Hyslop

How is the food industry stacked up for 2023? Will the inflationary environment cripple the sector? Is supply chain back up and running or will we still see shortages? What is trending and what will hit shelves?

Kemin releases interactive 'how to' bakery and snack guide

Advances in bakery and snack processing

Kemin releases interactive 'how to' bakery and snack guide

By Gill Hyslop

The web-based tool is designed to help producers stand out in a competitive marketplace by demonstrating how the right clean label solution can provide stability while meeting a brand’s goals for clean, simple labels.

Baker's math is a critical part to create that perfect loaf. Pic: GettyImages/lucentius

Understanding the baker’s math behind the perfect loaf

By Gill Hyslop

Baker’s percentages – also known as baker’s math or formula percentages – is a universally accepted mathematical method that enables a baker to understand the type of bread it represents, to adjust the yield, or to mix up ingredients without affecting...

Hemp production stands to increase after the US declassified it as a drug through the 2018 Farm Bill. Pic: Getty Images/chriss_ns

Hemp: Arcadia Biosciences' next frontier

By Kristine Sherred

In addition to its value-added wheat branded GoodWheat, Arcadia has pushed into the hemp market through a partnership with Legacy Ventures Hawaii.

AMCO is hoping to tap into the current consumer demand for high protein snacks and baked goods, like cookies, brownies and cakes.

AMCO pumps up snack protein with BakePLUS

By Beth Newhart

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.

Bakers have started to, and should, look beyond ingredients to cut costs, two experts say

SPECIAL EDITION: MINIMIZING COSTS THROUGH INGREDIENTS

On the cheap: Bakers must look beyond ingredients to cut costs

By Kacey Culliney

Slashing costs at a formulation level can be done, but options have been exhausted and bakers should now turn to maximizing profit and reducing costs elsewhere, say experts.