Amelia Levin

Amelia Levin is a Chicago-based food writer, cookbook author, certified chef and certified holistic nutritionist. A former news reporter with a background in B2B magazine publishing, she has authored or contributed to nine books and writes for a variety of food industry trade publications. www.amelialevin.com.

The Rise of Clean Label Leavenings

The functional strengths of certain leaveners—whether natural or chemical—serve as primary drivers for decision-making

Amelia Levin Alexia Ciarfella

June 15, 2021

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Historically, bakery product developers’ main goal when selecting appropriate leaveners for a specific application was simply to attain a specific desired outcome every single time. Consistency mattered.

Plant Based Foods 2.0

How research chefs are moving consumers closer to plant-centered eating

Amelia Levin

August 28, 2020

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Plant-based is here to stay. In fact, it likely will be even more of a wave in the future, due to the growing desire among consumers to cut down on, or completely eliminate meat consumption for health and/or out of concern for the environment.

Trending Ingredients and Techniques For a New Era of Baked Goods

Baker's Dozen: A Modern Baking Primer - Bakers range of ingredients in order to keep up with rapidly shifting trends and expanding consumer preferences

Amelia Levin

March 26, 2020

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Here are a "bakers' dozen" — 13 — essential ingredients used in commercial baking, drawn from the vast baker’s toolbox that continues to change and evolve at a brisk pace.

Consumer eating behaviors are shifting. The challenge for 2022 and beyond will be to understand Consumer motivations within a broader and organized context that allows for aligning with the ingredients, products and benefits that they are seeking.

In this webinar, you’ll learn how a structured data approach can speed up your R&D teams process and let them spend more time on the science, rather than cleaning data and poring through spreadsheets.

Amelia Levin

ARTICLES

The Rise of Clean Label Leavenings

Plant Based Foods 2.0

Trending Ingredients and Techniques For a New Era of Baked Goods

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