Ingredients and Formulating

Eleven baking industry patents awarded

02.15.2019

By Karlee Renkoski

New equipment, ingredients and production methods were issued patents.

Kerry introduces acrylamide-reducing ingredient

02.13.2019

By Charlotte Atchley

The yeast is clean label and non-GMO.

Chemical leavening ingredients: Out-of-the-box vs. custom

02.12.2019

By Charlotte Atchley

Working with tailored systems requires some technical know-how but offers bakers a lot of control.

Two factors influencing the ancient grains revival

02.12.2019

By Donna Berry

Nearly 40% of consumers use the ingredients at least once a week.

PalmAgility improves on palm shortening’s shortcomings

02.05.2019

By Charlotte Atchley

Cargill’s latest line of palm-based shortenings improves temperature tolerances for easier storing, handling and product quality.

Sourcing ingredients from vulnerable environments

02.05.2019

By Donna Berry

Suppliers work to enforce ethical farming practices.

On the hunt for label-friendly shortening ingredients

02.05.2019

By Charlotte Atchley

Bakers look to embrace healthier options that meet consumer demands.

Three plant proteins to be studied for use in gluten-free bread

02.01.2019

By Anna Wiber

Coeliac UK and Innovate UK will fund research.

Key formulating considerations for cannabis

01.30.2019

By Anna Wiber

When working with the psychoactive ingredient, bakers must take precautions.

The pros and cons of pea protein in bakery products

01.30.2019

By Karlee Renkoski

While pea protein is sustainable and allergen-free, moisture retention and elasticity can be negatively affected during formulation.

Ingredients and Formulating
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Eleven baking industry patents awarded

Kerry introduces acrylamide-reducing ingredient

Chemical leavening ingredients: Out-of-the-box vs. custom

Two factors influencing the ancient grains revival

PalmAgility improves on palm shortening’s shortcomings

Sourcing ingredients from vulnerable environments

On the hunt for label-friendly shortening ingredients

Three plant proteins to be studied for use in gluten-free bread

Key formulating considerations for cannabis

The pros and cons of pea protein in bakery products

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