AB Enzymes’ VERON MAXIMA improves bread freshness, softness
December 2, 2019
VERON® MAXIMA provides every baking product with unique characteristics for a long lasting and complete freshness experience. There are no limits in applying VERON® MAXIMA for the development of premium fresh-keeping products for the baking industry.
DuPont Nutrition & Biosciences showcases extensive bakery ingredients line at IBIE19
August 28, 2019
DuPont will use Booth # 5015 to showcase its cutting-edge science and solutions to those baking challenges. DuPont offers ingredient technology in applications across the baking industry, including yeast-raised sweet goods, cakes, tortillas, flatbreads, pan breads, buns, rolls, bagels and fillings, glazes and toppings.
Corbion uses IBIE 2019 to highlight ingredients for freshness, convenience, consistency
August 28, 2019
In the intervening years since IBIE 2016, Corbion has brought to market a number of standout offerings that help bakers respond to consumer demands—innovations that didn’t exist when the expo last convened.
Kemin releases new bakery and snack-focused video to help bakers control oxidation and extend product shelf life
August 9, 2019
“This video is designed to help snack food manufacturers understand the impact of oxidation on their products,” says Courtney Schwartz, marketing director, Kemin Food Technologies. “Antioxidants play an important role in formulations, delaying the onset of oxidation and lengthening product shelf life.”
Holton Food Products introduces SIMPLY ingredient systems for better baking
July 10, 2019
The Spregg® line of products help retain moisture of baked goods throughout frozen, refrigerated and ambient shelf life. They also improve dough handling, product consistency and reduce brittleness and breakage in many cases.
Kemin introduces Oxidation Stability Index (OSI) calculator
March 13, 2019
The digital slider tool allows formulators to select the desired number of Oxidative Stability Index (OSI) hours, then provides shelf-life calculations for various fats and oils. This enables manufacturers to determine the ideal oil and antioxidant solution combination they need to meet cost targets and shelf-life goals.
ISC Gums’ new Synergy 11 blend provides functional benefits everywhere from sauces, soups and dressings to bakery foods
March 4, 2019
In baked goods, it improves texture and dough characteristics, improves cell structure in the final product, retains moisture and therefore extends shelf life. It provides excellent functionality in gluten free applications.
Although synthetic food colors (FD&C colors) have historically been favored by the industry due to predictable performance and lower cost, in recent years consumers have increasingly demanded the use of natural colorants.