In the United States, the bakery category may be struggling as today’s health trends push down per capita wheat flour consumption and slow year-over-year growth of retail baked goods. Still, according to Rabobank’s new report, “Breaking Bread,” there is a recipe for success in the U.S. bakery sector. Sifting through this space, Rabobank sees four rising opportunities: 1. Industrial artisanal?… Read more »
A free webinar will highlight technical solutions in sweet baked goods aimed at improving product quality and significantly extending shelf life. Beneo, a manufacturer of functional ingredients, will host the webinar on May 22 at 10 a.m. (EDT).
Stratum Nutrition, a Novus International business focusing on nutrition through functional and specialty ingredients, will be presenting findings from application studies incorporating ApuraGreen kiwifruit paste during the IFT Annual Meeting 13-16 July in Chicago. The primary outcomes presented look at fat replacement and freshness extension using the clean label ingredient.
The starting point for a unique selling proposition is chocolate pieces in new shapes, colours and flavours. One example of this is bake stable chocolate batons, that are used chiefly for chocolate croissants.
Baked goods and food manufacturers should focus on boosting the nutritional content of gluten-free products as well as enhancing texture and taste at the formulation stage, argues a leading nutritionist.
An upgrade to the instrumentation attached to a baked goods texture analysis system enables bespoke testing of baked products in a wide range of shapes and sizes, claims its developer, Stable Micro Systems (SMS).
Vacuum cooling technology has finally come to maturity and today presents itself with the support of new vacuum systems and sophisticated control systems as a technology of the future. Developed in Switzerland, the system is price-effective and increases quality. Vacuum technology as such is nothing new. Vacuum cookers have been used for many years to gently deaerate and evacuate fruit… Read more »