Innovation Corner2018-12-11T17:24:53+00:00

The Innovation Corner

Technology and products on this blog are chosen by our Innovation Review Committee—a group of seasoned industrial bakers. They vote if it’s ground-breaking and submit questions that help structure the blog. If you would like to submit something to the committee for their review, email [email protected]

2811, 2018

Could This Ingredient Make People Eat Bread Again?

Bakers now have an easier way into the growing market of low-FODMAP baking, with a natural way to lower fructan levels in bread products. Baked goods that promote gut well-being are becoming more and more popular. And while gluten-free foods may be getting most of the spotlight, low-FODMAP food is making a name for itself [...]

409, 2018

Having Problems Commercializing Your Food Product?

Have you been in a situation where a new food product at one plant is vastly different from the original product produced at another plant? You’ve made sure that all the ingredients you use are the same from the other plant. Even the process is almost the same. But the product comes out vastly different. [...]

1805, 2018

Finally, Clean Label Layer Cakes Without Chlorinated Flour!

The clean label movement has started bakers on their journey to eliminate chlorinated and bleached flour from their ingredient labels. Although already banned in many EU countries, chlorinated flour is used in America because it works the best in our high ratio cake systems.  Cream cakes without chlorinated flour have been popping up across the [...]

1505, 2018

Extend Shelf-life with Microwave Technology

Can you extend shelf life without added ingredients? This new technology does it with equipment in a surprisingly effective way! INOX Design has designed a method of using microwave technology to prolong shelf life. Products move on a conveyor belt through microwave units. The food’s internal humidity absorbs the energy and converts it to heat, [...]