A description of practical application studies exploring the use of microencapsulated glucono-delta lactone (GdL) in combination with potassium bicarbonate for achieving substantial sodium reduction in baked goods.

The opening of Lesaffre’s new state-of-the-art blending facility in Cedar Rapids, Iowa ushers in a huge commitment to customer service.

Edible Glitter comes in a wide variety of colors and can be flavored and shaped. These food-grade sugar-free, fat-free flakes function as toppings, inclusions and color-change systems. There’s an Edible Glitter for every food application. There are bake-stable, fry-stable and freeze/thaw-stable options, as well as soluble and insoluble forms for additional creativity. Learn what Edible Glitter is made of and how Watson makes it.

Consumers value brands that offer something different, and the result has been notable growth for challenger brands. Download this white paper by Parker Products for analysis of this trend and product ideas.

AB Mauri North America is cleaning up bakery formulations with ingredients that won’t scare off consumers and won’t compromise quality, taste and functionality.

Lesaffre Yeast Corp and Red Star Yeast celebrates the idea of bringing bakers together and providing industry-leading yeast and ingredients, its philosophy since day one.

As snacking continues to be a larger part of the American diet, consumers’ expectations for the quality and flavor of snacks is increasing. Download this white paper by Parker Products to learn how sophisticated palates are reshaping the snack industry.

Agropur Ingredients conducted research in protein fortification and functional performance in foods and beverages of the health and wellness industries, baked goods and frozen desserts, too.