ADM showcases on-trend ingredient solutions, sustainability practices at IBIE 2019
September 10, 2019
“In today’s food culture, focus is shifting to conscious consumption and balance, as consumer demand increases for products with simple ingredient lists, positive nutrition values and sustainable sourcing,” says Paula Labine, marketing director, ADM. “Not only does ADM offer solutions to help developers create great-tasting products that meet these requirements, but we can also help customers anticipate and prepare for the challenges that come next.”
AAK showcases flavorful multi-functional fat, oil solutions at IBIE 2019
September 9, 2019
AAK created several great-tasting concepts to showcase AAK’s fat and oil solutions that help bakers create indulgent and better-for-you bakery and non-dairy plant-based products consumers will embrace.
Peter’s Yard is an English bakery that produces sourdough crispbreads in the Swedish tradition
September 9, 2019
The crispbreads offer a high fiber, low sugar alternative to bread that is free of hydrogenated oils. Offered in Original, Caraway, Fig, and Pink Peppercorn varieties, these light crisps make the perfect partner for canapés and are the natural choice for cheese.
By manufacturing local to the source, Ingredion is able to manage the entire supply chain, from farm to customer, enabling the company to provide its customers with a consistent, reliable supply with unparalleled traceability.
Bakers now have a complete line of high-stability soy shortenings to maximize the taste, texture, and functionality of icings, cakes, pies, cookies, donuts, and tortillas
September 5, 2019
Bunge Loders Croklaan is launching three new Vream Elite shortenings to build on the existing line of icing, donut, and tortilla shortenings that debuted earlier this year. All three new products deliver tremendous workability across a wide range of temperatures.
American Egg Board uses IBIE to showcase eggs’ many ingredient benefits
August 30, 2019
This global event occurs only once every three years and supports bakeries large and small. Attendees can discover the multiple functional and organoleptic benefits eggs provide to baked goods like sponge cake, batter cake, muffins and more at the AEB booth, which will be featuring samples highlighting a few of the 20-plus functional properties of eggs.