Baking

Kohler says there are plenty of opportunities for nanotechnology in bakery

DISPATCHES FROM VITAFOODS EUROPE 2014

Nanotech is the future for bakery fortification: RNI Conseil

By Kacey Culliney

Nanotechnology to deliver nutrients or flavors into bakery remains nascent, but that will change over the next decade, says RNI Conseil’s scientific and regulatory affairs senior consultant.

Bakery Reformulation on Wednesday March 5 will bring you right up to scratch on everything you need to be thinking about when it comes to healthy baked goods

Decoding the future of healthy bakery

By Kacey Culliney

 Governments, NGOs and consumers are driving change in the bakery sector, but how can industry keep up? What’s the next direction for healthy bakery? And will this future need to be regulated?

Europe's bakery sector saw a lot of innovation in 2013, says Innova, with NPD in cookies, on-pack claims and price surges

Dispatches from Bakery Innovation Europe in Munich

Biggest bakery NPD trends in Europe 2013

By Kacey Culliney

One-third of all new bakery launches were sweet biscuits and cookies in 2013, the most popular on-pack claim was ‘no additives’ and the average price of baked goods rose, according to Innova Market Insights.

Healthy reformulation of baked goods will always have compromises, whether on taste and texture, shelf life or even cost, says Leatherhead's formulation expert

CHEWING THE FAT: TALKING REFORMULATION WITH LEATHERHEAD, PART I

Minimizing compromise in healthy bakery reformulation

By Kacey Culliney

Reducing salt, sugar or fat in baked goods will always mean compromises so it’s important to ensure these concessions are minimal, says Leatherhead’s formulation expert.

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