Bakery

RSS

As more fans crave the sweet flavor profile that Hawaiian brings, Sara Lee Artesano crafted its Hawaiian variety with premium ingredients to deliver sweet bread and buns with a tropical twist. 

Sweet proteins are plant proteins that taste up to 5,000 times sweeter than sugar and can replace 70-90% of sugar in most food and beverage products. 

Making sure to not rush the process, the Chips Ahoy! innovation team developed more than 40 recipes over 3,000 hours before landing on a product that would appeal to cookie fans and the gluten free community alike.

Crafted with premium organic ingredients, the brownies offer a chocolate experience while upholding a commitment to clean eating.

Gokila Thangavel, Ph.D., Senior Scientist, Kemin Food Technologies – North America, discussed “Uses of Liquid Preservatives for Clean Label Tortillas.” Thangavel highlighted microbial spoilage in tortilla and bread products, the economic impact food waste has on the food chain, and the mode of action of various preservatives and clean label alternatives, to help manufacturers delay oxidation and keep products fresher for longer.

TruFood’s chief executive officer, Michael Buick, will oversee the combined company. Harold Rothman, founder and CEO of Bar Bakers, will join the new company’s board of directors, while Gary Jacobs, President of Bar Bakers, will become its chief operating officer.

The new additions expand the Nature’s Own portfolio to further meet increasing consumer demand for high-quality, fresh baked goods that fit a variety of dietary restrictions and preferences.

Traditionally, proteins such as glutenin and gliadin have been favored in baking for their role in dough texture and structure. However, as consumer awareness of health, nutrition, and sustainability has grown, the focus has shifted to incorporating a broader range of protein sources into baking.

The two-day event brought more than 200 food and beverage industry attendees together on a unique discovery journey themed, “A Canvas for Creation.” It featured new concepts, flavors and ingredients designed to help them grow their product portfolios and craft solutions for the future.

Based on these findings, the report further outlines opportunities to spark innovation in flour and grain-based foods across a wide range of industry sectors.