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Using patented enzyme technologies can help bakers achieve better texture and freshness in breads while satisfying consumer demand for cleaner label products.
Transforming real-time data into optimized production with digitalization and automation for your bakery, the Lights Out Bakery concept aims to deliver more efficient, sustainable, and reliable bakeries.
Vanilla: the taste of indulgence and nostalgia. Our deep history sets us apart as the market leader for vanilla and preferred taste. Download our white paper to learn more!
According to Lesaffre’s research, 51% of consumers don’t want MDGs in the baked goods they consume. To support bakers in achieving clean label softness, Lesaffre now offers Saf-Pro® Star-Zyme™ MDG Replacer.
How can we make products more convenient? What type of inspired product formats can satiate the demand for specific health benefits? We’ve been working to answer these questions. Check out this white paper for some insights!
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.
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.
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.
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