To claim that flavorants used in baked goods are a secondary concern in batch production would be inaccurate. Yet the focus on the flours, texturants, fats, and leavenings in discussions of bakery production seems to overwhelm all other ingredients. Yet ingredients such as malted grain syrups, cinnamon, chocolate, fruits, vanilla, spices and even flavored salts and soy sauce are what bring baked goods to life.
AAK used year’s virtual IFT21 to showcase better-for-you bakery, confectionery, and plant-based foods
July 20, 2021
AAK offers a wide range of multi-functional fat solutions that help manufacturers create foods for today’s marketplace, including plant-based versions of everyone’s favorite foods that keep taste and texture intact. All items feature one or more of AAK’s multi-functional fat solutions and are non-hydrogenated and low in saturated fat.
Butter Buds offers dairy-free pption to replace block butter
July 20, 2021
Butter Buds Inc., a global leader in dairy and non-dairy concentrates, recently developed an oil-based solution that allows manufacturers to replace block butter in many formulations, such as bakery products.
According to the International Taste Institute, taste drives 88% of F&B consumer purchase intent, making it the most important attribute for food and beverage products’ success and overshadowing other considerations like price, health and convenience. Yet taste, as the palate perceives it, is not merely a combination of aroma and flavor.
Hydrosol embraces new slogan to reflect growing capabilities
June 21, 2021
For almost 30 years, Hydrosol has been one of the leading international suppliers of specialty food ingredients system solutions. As it expands its long-term market position in this rapidly growing category, the company builds on its comprehensive knowledge of functional ingredients, industrial production processes, and the challenges of food shelf life and regional eating habits.
Epogee fat replacement technology drives groundbreaking better-for-you chocolate bar
June 21, 2021
Gatsby’s breakthrough product delivers melt-in-your mouth indulgence and achieves unheard-of calorie reduction—thanks to Epogee’s EPG GMO-free, plant-based fat alternative technology. The result is a deliciously satisfying chocolate experience with significantly less calories.
Sternchemie’s new hydrolyzed, de-oiled sunflower lecithin is an ideal alternative to artificial emulsifiers
June 1, 2021
Three of Innova Market Insights’ Top Ten Trends for 2021 have everything to do with health (including immunity, food and mood and “nutrition hacking”). Meanwhile, Innova also identifies “transparency” as another key topic resonating with today’s consumers. This focus relates to the ethical, ecological and clean label aspects of a new product.
Palsgaard’s new PGPR helps chocolate manufacturers boost functionality, efficiency
May 27, 2021
PGPR (polyglycerol polyricinoleate) is used in chocolate production for mold optimization, flow control and viscosity reduction. Palsgaard’s existing product, Palsgaard® PGPR 4150, is already the market leader, but the company’s latest offering takes PGPR performance to new levels.
Epogee’s new website gives processors a new resource for calorie-cutting formulations
May 17, 2021
Epogee unveiled a completely redesigned website at www.epogee.com. It give food and beverage manufacturers an informative and efficient experience that is easy to navigate. The site showcases EPG, an alternative fat technology that appears on ingredient labels as “GMO-free modified plant-based oil.”