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Overcoming the challenges of plant-based protein formulations

03.29.2022

By Michelle Smith

Adding pulses to bars or snacks can leave them dry and provide off flavors, but there are ways to fix that.

Keto-friendly sweets come with unique challenges

03.22.2022

By Donna Berry

Sugar provides so much more than sweetness.

Enzyme-based solutions for clean label dough conditioning

03.21.2022

By Charlotte Atchley

Enzymes can replace emulsifiers’ functionality in a clean label way.

Pro Tip: Light can illuminate protein emulsification

03.16.2022

By Harrison Helmick

Ultraviolet-visible (UV-VIS) spectroscopy can be used to gain insight on protein emulsification, solubility and protein structure.

Weighing the many protein options for snacks and bars

03.15.2022

By Michelle Smith

Protein has a health halo because it provides nutrition and benefits weight management efforts.

Bakery ingredient manufacturer opens innovation center

03.09.2022

By Eric Schroeder

EFCO Products debuts The Jam Innovation Center.

Enzymes help offset vital wheat gluten price hikes

03.04.2022

By Jeff Gelski

Know how each enzyme works and avoid ‘too many cocktails’

Alternative protein investments surged in 2021

03.02.2022

By Keith Nunes

Plant-based, cultivated meat and fermentation companies saw funding rise to $5 billion.

Extruded snacks are getting protein boosts

03.01.2022

By Michelle Smith

Getting the texture right can be a challenge as adding protein to extruded snacks can make them brittle.

Combine protein sources, reduce sugar content to build bar sales

02.28.2022

By Jeff Gelski

Dairy and plant protein both may work in formulations.

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Ingredients and Formulating
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Overcoming the challenges of plant-based protein formulations

Keto-friendly sweets come with unique challenges

Enzyme-based solutions for clean label dough conditioning

Pro Tip: Light can illuminate protein emulsification

Weighing the many protein options for snacks and bars

Bakery ingredient manufacturer opens innovation center

Enzymes help offset vital wheat gluten price hikes

Alternative protein investments surged in 2021

Extruded snacks are getting protein boosts

Combine protein sources, reduce sugar content to build bar sales

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