CK Ingredients to introduce fava bean plant protein in October 04.19.2022 By Jeff Gelski FabaFuel may be used in meat alternatives, baked foods and powdered beverages.Read More
Emulsifiers bring nuance to shortening 04.18.2022 By Charlotte Atchley In cake applications emulsifiers can ensure shortenings are optimized as they provide aeration to cake batters and icings.Read More
Glanbia Nutritionals introduces new protein options 04.15.2022 By Charlotte Atchley Glanbia Nutritionals introduced new protein options that aim to solve many manufacturing and sensory challenges snack manufacturers face with protein extrusion technology.Read More
Flavoring vegan baked foods 04.12.2022 By Donna Berry Flavor modulation can help mask off-notes and improve mouthfeel in vegan formulations.Read More
Replacing gluten with enzymes requires formula tweaks 04.12.2022 By Charlotte Atchley Bakers should first take a look at their water absorption when swapping gluten for enzymes. Read More
Ingredient supplier expands extrudate portfolio 04.11.2022 By Eric Schroeder Loryma adds cereal crispies, protein crispies and breadcrumbs.Read More
Acreage increases for Kernza, a grain that General Mills uses 04.11.2022 By Jeff Gelski The perennial grain offers soil health benefits.Read More
Pro Tip: Baking with egg replacers 04.06.2022 By Richard Charpentier Egg replacement is becoming a more sustainable option for bakery manufacturers.Read More
Dough conditioners provide relief from wheat gluten shortage 04.05.2022 By Charlotte Atchley Bakers can find relief from the vital wheat gluten shortage with help from enzymatic-based dough conditioners.Read More
Food technology company has plans for soy, pea ingredients 03.29.2022 By Jeff Gelski Benson Hill already offers TruVail non-GMO soybean ingredientsRead More