Cereals and bakery preparations

Sustainability Claims Impact on Consumer Purchases

Content provided by ADM | 04-Oct-2023 | Infographic

Discover what consumers say about sustainability claims versus what they do in the grocery aisle

Tomorrow’s bakery shortenings. Today.

Content provided by Cargill Oils & Shortenings | 31-Aug-2023 | White Paper

“The Next Generation of Bakery Shortenings” addresses the challenges of today’s functional issues and consumer taste preferences. To say bakery fats are...

A guide to healthy indulgence: New tips for tailored sweet taste

Ingredion Incorporated | Recorded the 15-Aug-2023 | Webinar

Join Ingredion for a practical conversation on how food and beverage brands are letting consumers eat cake AND feel good about their indulgent choices...

Nutritionally rich, high-quality flaxseed

Content provided by Glanbia Nutritionals | 15-Jun-2023 | Product Presentation

Flaxseed is naturally rich in omega-3 ALA and fiber health-supporting nutrients your consumers are sure to benefit from. Flaxseed is also an excellent...

Pack in the protein. Prevent off-notes

Content provided by ADM | 10-May-2023 | White Paper

AccelFlex™ soy crisps are exceptional, high-quality soy ingredients that pack in protein while maintaining a clean taste.

Concepts for infant and child products

Content provided by Jungbunzlauer | 05-Apr-2023 | White Paper

Minerals are essential for the healthy physical and cognitive development of children.

How effective cold chain management can make your business more sustainable

Muddy Boots by TELUS Agriculture & Consumer Goods | Recorded the 27-Jul-2022 | Webinar

How do we meet increasing food demands more efficiently and sustainably? Join Muddy Boots by TELUS Agriculture to explore how data insights and digital...

Functional Benefits in Sports Nutrition

ADM | Recorded the 12-May-2022 | Webinar

Sports nutrition is not just for high-level athletes anymore, but for a broader set of active consumers who are seeking nutrition for both physical and...

Protein demand drives development in products

Content provided by Glanbia Nutritionals | 06-Apr-2022 | Sponsored Link

As consumers seek out more protein packed snacking and breakfast options, provide them with an exceptionally delightful eating experience.

Healthy, delicious and sustainable

Looking for best in class plant-based taste innovation? Partner with Doehler’s global team of plant-based experts, to overcome development challenges...

New hope for closing the dietary fibre gap

Recorded the 07-Apr-2022 | Webinar

Dietary fibre is essential for our health, but is often still under appreciated and under consumed. What are the benefits to dietary fibre? Do all dietary...

Digitalization and the Future of Data Collection in Modern R&D and QC

Recorded the 08-Sep-2021 | Webinar

R&D and QC teams are critically important to an organization, but often spend much of their time simply pulling together data to conduct analysis in...

Quinoa syrup, a refreshing option to rice syrup

Content provided by Faravelli Inc, food ingredients distributor - North America | 24-Mar-2021 | Product Catalog

Quinoa syrup by Naturis is a 100% natural alternative to rice syrup, ideal for balanced vegan diets.

low in fructose
with lysine...

Snacking: Evolving from mobile to purposeful

Content provided by Cargill | 16-Mar-2021 | White Paper

With the rise of the snacking lifestyle, manufacturers rose to the task of offering options for on-the-go eating. Then came 2020, and consumer mobility...

Plant-based innovation with oats

Content provided by Lantmannen Functional Foods AB | 09-Dec-2020 | White Paper

Plant-based foods, meat analogues, dairy alternatives and protein-enriched foods and beverages have never been more popular. In this white paper, we look...

Food Manufacturing Metrics That Matter to Production Operations

Content provided by Aptean | 17-Sep-2020 | White Paper

Nothing is more important to production managers in food companies than efficiency. While having access to better data cannot guarantee the elimination...

Enhancing Bakery’s Appeal

Content provided by Bunge Oils | 23-Sep-2019 | White Paper

Many of the attributes consumers love about bakery are determined by the type of fat bakers use. Some initial PHO substitutes did not fully meet sensory...

High Protein Snacks: Beyond the Protein Bar

Content provided by International Dehydrated Foods | 06-Mar-2019 | White Paper

As snacking becomes more of an ingrained part of the American diet, it will be increasingly important for snacks to deliver nutrition benefits, including...

Xanthan Gum in gluten-free bread

Content provided by Jungbunzlauer | 20-Sep-2018 | White Paper

Nowadays, gluten-free claims are no longer just attracting the attention of people suffering from coeliac disease. A growing number of health-conscious...

How does the jam get into a berlin doughnut?

Content provided by ViscoTec America Inc. – Dosing & Filling Systems | 22-Aug-2018 | Application Note

Different flavors and fillings make the hearts of those with a sweet tooth beat faster. The large bakeries face the challenge of meeting the high demand....

GLOBAL PREFERENCES: TEXTURANTS PLAY A KEY ROLE.

Texture is a matter of taste, and that’s true on a global scale as well. What appeals to consumers in Italy might turn off those in Indonesia. As formulators,...

Challenger Brands and Challenger Products: Creating Flavors that Intrigue

Content provided by Parker Products, Inc. | 23-Apr-2018 | White Paper

The food industry has seen a number of industry-wide shifts over its history, but perhaps none more important than the current trend toward challenger...

Clean & simple -Texture and brown coloring for gluten-free products

Content provided by H&F – Innovative Solutions for your Product Developments | 29-Mar-2018 | Data Sheet

Get your benefit from the growth and importance of the gluten-free market and be even more successful by using our natural texture solutions ¬ Herbacel...

Bringing Enhanced Functionality to Bakery Without PHOs

Content provided by QUALISOY | 06-Mar-2018 | White Paper

The FDA deadline to remove PHOs or to petition the FDA to permit a specific use of PHOs is looming, with a date of June 2018.

Crackers from sustainable plant protein and fiber

Content provided by Roquette America, Inc | 21-Jul-2017 | Data Sheet

Protein rich crackers made from sustainable plant protein pea and fiber:Discover the key benefits of NUTRALYS® pea protein and NUTRIOSE® soluble fiber...

Delivering differentiation in clean labels

Ingredion | Recorded the 25-Jul-2017 | Webinar

With the clean label trend growing rapidly across the globe, manufacturers are now looking to differentiate their clean label products through their choice...

Optimizing California Almonds for Plant-Forward Formulations

Almond Board of California | Recorded the 11-Jul-2017 | Webinar

An estimated 22.8 million Americans now follow a “vegetarian-inclined diet” which means better-than-ever plant-based formulations are muscling their way...

gluten-free products using our brownish-colouring apple extract

Content provided by H&F – Innovative Solutions for your Product Developments | 30-May-2017 | Data Sheet

If manufacturers want gluten-free products to look like their conventional wholegrain counterpart, their options are limited.With Herbarom – our naturally...

Superfoods & Shelf Life: Sweet Potato Flour

Content provided by Carolina Innovative Food Ingredients | 23-May-2017 | White Paper

The sweet potato's growing status as a superfood means that opportunity is ripe for integrating this popular vegetable into your applications, like...

Bread: the New Indulgence?

Content provided by Delavau Food Partners | 11-Apr-2017 | White Paper

The baking industry has seen challenges in recent years, with gluten-free and low-carb diet trends depressing consumption of conventional bakery products...

How Extrusions are Shaping the Market

Content provided by Bunge Oils | 07-Mar-2017 | White Paper

With extruded snacks and cereals, you can achieve great taste, nutrition, and a clean label—and also excite consumers with unique shapes and colors. Learn...

Replacing sugar, not a half-baked idea

Content provided by BENEO | 01-Mar-2017 | Data Sheet

Discover our solutions to combine snacking and a healthy lifestyle: get inspired by the unique qualities of BENEO’s prebiotic fibres and give rise to sugar-reduced...

MANAGING FOOD ALLERGEN RISK WITH PULSE INGREDIENTS

Content provided by Avena Foods | 31-Oct-2016 | White Paper

Food allergens and intolerances are a growing concern which challenges food companies to develop and reformulate ‘free-from’ products. Pulse flours and...

Pea protein: a trendy plant-protein alternative

Content provided by Cosucra Groupe Warcoing SA | 28-Sep-2016 | Research Study

While vegetarianism and flexitarism are spreading, a growing number of plant protein have appeared on the market, pea protein among them. It is not in...

Extend shelf life with anti-staling solutions

Content provided by Delavau Food Partners | 13-Sep-2016 | White Paper

Conventional shelf life extenders and dough conditioners—such as sodium stearoyl lactylate, mono and diglycerides, or azodicarbonamide—can have less-than-desireable...

AB Mauri Presents: Baking Like You’ve Never Seen It

Content provided by AB Mauri | 08-Sep-2016 | Product Brochure

AB Mauri North America, a leading baking technology company, is giving attendees a look into the wonderful world of baking during the upcoming International...

Increase Protein Levels with MGP’s Optein®

Content provided by MGP Ingredients, Inc. | 05-Aug-2016 | Research Study

MGP’s Optein®, a lightly hydrolyzed wheat protein, is a plant-based protein alternative that effectively enhances protein content levels in bakery products,...

NEW LINE DELIVERS AUTHENTIC ARTISAN FLAVORS

Content provided by AB Mauri | 01-Jul-2016 | White Paper

Modern bakers face the pressure of producing high-quality, traditional breads for an ever more knowledgeable consumer, but without the luxury of time for...

100% Egg Replacement with Clean-Label Pulse Flours

Content provided by Avena Foods | 29-Jun-2016 | White Paper

Food manufacturers are under growing pressure to find alternatives to eggs. The demand is driven not only by volatile prices, but also by rising demand...

Healthy Food Ingredients offers Suntava Purple Corn®

Content provided by Healthy Food Ingredients, LLC | 29-Jun-2016 | Data Sheet

Suntava Purple Corn is full of antioxidants and polyphenols, including exceedingly high amounts of anthocyanins, of which HFI is now able to offer in additional...

Functional flavors: Ally Taste & performance in Nutrition

Content provided by Solvay | 20-Jun-2016 | Data Sheet

Consumers are more & more demanding regarding Nutrition applications. They want both technical performance & pleasure of eating. Manufacturers...

Reaching the New Snack Consumer: Giving Snack Products Trend Appeal with Flavor, Nutrition, and Clean Labels

Content provided by Parker Products, Inc. | 17-Mar-2016 | White Paper

Today’s snack consumer isn’t satisfied with the standard flavors and ingredients of the past—the traditional granola bars and trail mixes. Instead, consumers...

Healthy & Natural Show 2015, May 5-7, Chicago, IL

Content provided by WRBM - Healthy and Natural | 25-Jan-2016

Join us for the inaugural Healthy & Natural Show this May at Chicago's Navy Pier!  We invite natural product companies looking to connect with...

Dough Strengthening & Extended Shelf Life Solution

Content provided by AB Mauri | 13-Jan-2016 | Data Sheet

Designed with wholesome ingredients you desire in mind, a new range of high-quality organic solutions customized to meet your baked good needs are now...

Strategic Nutrition for Women’s Health

Content provided by Fortitech® Premixes by DSM | 04-Nov-2015 | White Paper

Products that can meet the needs of female consumers are in high demand. From supporting heart, bone and joint health to weight management and beyond....

Mapping the Snack Category: Key Trends in Snacking

Almond Board of California | Recorded the 03-Dec-2015 | Webinar

Snack options are more plentiful and available in more categories than ever before. In this free, 50-minute webinar, Lu Ann Williams, of Innova Market...

How to gain consumers trust

Content provided by EXBERRY® by GNT | 22-Sep-2015 | White Paper

Globalisation has also taken place in the food industry, food trends and new products are spreading. As a top manufacturer you want to fulfil the needs...

Can Natural Color Boost Sales in the Cereal Aisle?

Content provided by Sensient Colors | 25-Aug-2015 | Information Request

Both General Mills and Kellogg announced their intention to convert cereal brands and other products to natural colors as part of initiatives to better...

Fortitech ® Premixes paper: STRATEGIC NUTRITION FOR SPORTS

Content provided by Fortitech® Premixes by DSM | 29-Jul-2015 | White Paper

Bodybuilders and extreme athletes account for just 5% of sports performance enhancement sales. Mainstream consumers are shopping for a healthier lifestyle....

Whole Algal Flour Formulation Tips for Dairy

Content provided by Solazyme, Inc. | 29-Jun-2015 | Application Note

AlgaVia™ Whole Algal Flour is a lipid powder that enables indulgent products without compromising on nutrition. AlgaVia™ Whole Algal Flour contains good...