Technology today allows enzymes to be developed with specific activities and produced to deliver the exact level of functionality required. Most often, the perfect solution for a given application will be an enzyme blend tailored to fit formula and process needs. Enjoy Lallemand’s expertise in fermentation and enzymes and join this webinar to learn how today’s enzymes can fix your bakery formulation challenges from process efficiency and dough strengthening, to clean label solutions and extending bread/baked goods shelf life. Read More

Formulating baking and snack foods with honey offers countless benefits ranging from flavor to function to marketing. In this engaging webinar, we’ll tell the story of honey from bee to the bottle, then detail the science behind honey’s composition and how the all-natural, unprocessed ingredient balances flavor, naturally extends shelf life and attracts consumers. Read More

Industry experts from Stratas Foods and QUALISOY will dive into the baking industry’s needs and share results from new functionality tests comparing high-stability oil solutions in bakery applications including U.S. grown high oleic soybean oil. This webinar will cover the solution to the food industry’s constant search for ingredients and technologies that will improve product performance, exceed functionality expectations and meet customer demands for U.S. grown and sustainable ingredients. There will also be an overview of the enzymatic interesterification processing technique as well as a forecast for the future of that technology. Read More

As consumers become more label conscious, shelf stable blends and mixes face the challenge of meeting the consumers desired claims, simplifying labels, and creating entirely new categories of indulgence. Tasting delicious is no longer good enough, you need to deliver indulgence and nutrition. In this webinar, we’ll discuss the current launch and buying trends in the bakery aisle, products that are breaking through the noise with high protein and gluten free claims, and offer some insight into formulating a bakery product that tastes great and meets claims. Read More

Consumers are more informed than ever, spending time reading labels looking for high quality, great tasting foods. Traditional mold inhibition systems are falling out of favor. During the past 3 years, Cain has worked to develop a superior fermented mold inhibitor, AlphaFresh. The AlphaFresh webinar will take you through a brief look at consumer views on clean label and artificial preservatives followed by an in depth look at the effectiveness of fermented / cultured wheat for your bakery applications and how AlphaFresh can deliver the mold free days desired. Read More

Learn how new technologies from Honeywell and application specific work flows by HarvestDSD integrated to 3rd party solutions are enabling new approaches to DSD. Read More

In this webinar, we will introduce new enzyme technology for dough strengthening. Learn how these processing aids can fit into your production method and spark some new ideas for your reformulation plans. Read More

During this webinar we will review the impact oxidation has on shelf life and introduce a line of plant based alternatives to TBHQ, helping manufacturers meet consumer demand for clean label food products. Read More

Join us as we review the oxidation process, uncovering its impact on the color, flavor and shelf life of foods. We will then discuss a variety of effective solutions from process and packaging to functional ingredients, providing protection to value and premium brands alike. Read More