Cereals and bakery preparations

121 Results

Palate Predictions: Top Flavor Trends for 2024

Palate Predictions: Top Flavor Trends for 2024

Content provided by T. Hasegawa USA | 08-Jan-2024 | Application Note

As consumers seek increased value and experience from food and beverages, the industry relies on research to predict category trends. Studying trends that...

Oat Groats – Heat-treated Oat Kernels

Oat Groats – Heat-treated Oat Kernels

Content provided by Lantmännen Biorefineries AB | 06-Dec-2023 | Product Brochure

Lantmännen offers now Oat Groats: Heat-treated oat kernels, also known as oat groats or kilned oats, undergo heat treatment to inhibit enzymes that could...

Tomorrow’s bakery shortenings. Today.

Tomorrow’s bakery shortenings. Today.

Content provided by Cargill Oils | 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...

Nutritionally rich, high-quality flaxseed

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

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.

Functional Benefits in Sports Nutrition

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

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

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

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...

Quinoa syrup, a refreshing option to rice syrup

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

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

Plant-based innovation with oats

Content provided by Lantmännen Biorefineries 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...

Enhancing Bakery’s Appeal

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

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

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?

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....

Crackers from sustainable plant protein and fiber

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

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...

gluten-free products using our brownish-colouring apple extract

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...

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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...

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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

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

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...

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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

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

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...

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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®

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,...

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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...

BCP-online-sponsor-ad

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...

Suntava_Purple_Corn

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...

Healthy & Natural Show

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

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...

Fortitech

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

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

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...

Sensient

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...

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