Heat and pH stability are some of the most difficult parameters of formulation with prebiotics and probiotics.

As ingredient technology has improved, bakers are able to replace their emulsifier ingredients with label-friendly options.

At BEMA Convention 2023, the panel of vertically integrated companies shared how suppliers can help them take advantage of growth opportunities. 

The Lallemand ingredient now may be used in 26 total categories.

Honoree Jasmine Monette is quality and continuous improvement manager for Lallemand.

He also was an active member in the ABA.

Select the right yeast, control temperature to save time, costs.

They can also strengthen doughs and provide consistency across variable conditions.

Enzymes provide clean label options for breads and other baked foods in a variety of ways.

Supply chain woes and ingredient shortages have bakers seeking solutions that extend shelf life and help in other ways.