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.Read More
Ketogenic movement gains mainstream following 02.22.2022 By Donna Berry Despite its history in medicine, the ketogenic movement develops a larger mainstream following.Read More
Pro Tip: Understand water’s functionality in a dough 02.16.2022 By Richard Charpentier Water type can affect the baking process.Read More
Kerry expanding with biotech acquisitions 02.15.2022 By Eric Schroeder Transactions include companies in Germany and Mexico.Read More
Producing high protein snacks a balancing act 02.15.2022 By Michelle Smith Sheeted products may need to add more moisture while specialty claims will require other considerations.Read More
Above Food to acquire processing technology company 02.10.2022 By Sam Danley Plant-based foods maker seeks alternative to fractionated protein concentrates. Read More
PureField expansion increases wheat protein capacity by 50% 02.09.2022 By Jeff Gelski Wheat protein offers non-GMO, neutral taste benefits.Read More
Winter Fancy Food Show features array of innovation 02.08.2022 By Monica Watrous Trends spotted at the show include plant-based comfort foods, global flavors.Read More
Pro Tip: Electrostatic interactions help understand protein functionality 02.02.2022 By Harrison Helmick Electrostatic interactions influence both baking and product development with plant-based proteins.Read More
High-intensity sweeteners take a deft touch 02.01.2022 By Michelle Smith Stevia and monk fruit are much sweeter than sugar and work well when paired with lower-intensity sweeteners.Read More