Though the wellness trend has been growing strong across the world, developed countries have had a substantial share in triggering a paradigm shift in consumers’ perception of bakery products. This has opened a whole new world of opportunities for bakery products that are whole-grain, gluten-free, vegan, organic, or simply “healthy” in North American and European markets. The health & wellness… Read more »
PastryNow delivers fresh baked goods from small bakeries and home bakers to your location with the tap of a button. (Photo courtesy PastryNow) You can order cookies, cupcakes and more with a new app developed by two Case Western Reserve University students. PastryNow delivers fresh baked goods from small bakeries and home bakers to you with the tap of a… Read more »
DuPont experts share advancements with “multi-hurdle” technology and new enzyme solution Technology innovations are brought into our world every day, sometimes reshaping industries and altering business practices. But throughout the baking industry, these types of advancements are exceptionally rare. DuPont Nutrition & Health will demonstrate its shelf-life expertise at the ASB BakingTech 2019 convention by showcasing its continual innovations with… Read more »
Working with turnkey lines is essential for the industrial manufacturing of baked goods. Versatility is a key feature, as the equipment lines must support the production of different ranges of baked goods, and formulation updates. Changing the product running on the line is a challenge regarding hygiene standards, the product standard and the consistency of the recipe itself, especially if… Read more »
beneoThere’s an entire spectrum of nutrients associated with sports nutrition. It’s impossible to pack them all into a single product and still deliver on taste. Identifying the product’s performance goal can help with nutrient selection. Managing blood sugar is one goal that can make workouts more effective and sustainable. “Alternative sweeteners are redefining the common approach of the sports nutrition… Read more »
Campden BRI’s method “Use of C-Cell to Measure Cell Structure of Baked Goods” has been accepted as an Approved Method by AACC International (AACCI), the leader in grain-based analytical methods for the food industry since 1922. The method will help bakers to objectively assess quality. Crumb structure characteristics of bread and other baked products are traditionally measured subjectively, but this… Read more »
Comax Flavors has released new market research on American consumers’ behaviour towards baked goods. The study focused on cakes, cookies, donuts, muffins and pies. The Sweet Baked Goods study was fielded in August 2017 with 1,000 U.S. respondents between the ages of 18 to over 70; half were female and the other half were male.According to IRI, the pastry/danish/coffee cakes… Read more »
In California, just about any chef can tell you the name of the farm where their lemons came from. So it should be little surprise to see a similar trend popping up in the chocolate business.
Paris Baguette, the global premier baking franchise featuring high-quality baked goods, savory eats, and beverages, opened at 1698 Hostetter Road, boosting the local economy by creating more than 30 new jobs. In celebration, a grand opening event will be held on Friday, April 29 beginning at 11 a.m. The San Jose, California, location will be owned and operated by local… Read more »
Generally weak sales performance of U.S. baked goods within the center aisles of the store has resulted in a migration of sales volume toward the perimeter, suggested Todd Hale, principal of Todd Hale, LLC, and former senior vice-president, consumer and shopper insights, with Nielsen.
