Find out how we gave savory Hatch green chile clusters a satisfying crunch—and kept their wholesome ingredients intact. Fibersol® 2L dietary fiber keeps everything together, without adding extra calories, sugars or sweetness.
Find out how our Decadent Reduced Sugar Cupcake can still be moist and scrumptious, with 30% less added sugars. We help you make sweetness simple, with our SweetRight™ stevia and erythritol sweeteners.
When considering the profitability of bakery operations, thermal capabilities are front-and-center. New proofer and oven innovations are helping bakers improve consistency, lower operating costs, and improve sustainability.
Bakers are being called to produce products efficiently, economically and cleanly. Kemin’s ingredient solutions enable rapid production to fill orders in a timely manner. This includes the recent launch of batch packs, premixes, emulsifiers and enzyme blends specific to tortillas, flatbreads and baked goods. These products complement Kemin’s existing portfolio of plant extracts, antioxidants and mold-inhibiting products to help manufacturers maintain safety and freshness.
Lesaffre explores the evolving needs of consumers with an upcoming insights study and new organic and clean-label ingredient introductions. Learn how innovative new products are allowing bakers to meet consumers' expectations.
Lesaffre's In the Dough e-zine shares an IBIE recap with highlights of its Master Bakers and how the industry is finding excitement and opportunity in its range of new product introductions. Learn how Accent 6500 Sodium Reduction Blend is helping bakers reduce sodium without losing flavor or handling capabilities and how Artisan Fleurage, another new product, provides sensory enhancement to a variety of doughs.