BAKERpedia Blog2018-12-10T05:13:09-07:00
504, 2019

Are You Ready to Label Bioengineered Food?

Consumers care about what’s on their label, and regulation has been following the trend. Along with other label-changes coming up next year, there is a focus on bioengineered food. Starting in January 2020, bioengineered foods must be disclosed on the label. The Bioengineered Food Disclosure Labeling (NBFDS or Standard) law was passed in 2016, with [...]

204, 2019

How to Bake Delicious Cake Without Eggs

Why do consumers ask for bakery products that are free from egg? Health- and sustainability-conscious consumers are driving the “free-from” trend by asking for egg-free alternatives. Numerous recent public health concerns, such as avian influenza and fipronil contamination, have also increased the importance of egg replacement. Moreover, egg is a costly ingredient with considerable supply [...]

2503, 2019

The Story of Freekeh

Have you ever looked into the history or background of different ingredients? There are some interesting stories—the kind of stories your customers like to hear and that add value to a brand. Like the ancient grain freekeh. Freekeh is fire roasted green wheat with a smoky and nutty flavor. It dates back to 2300 B.C. Levantine [...]