5 12, 2022

Pak Perfect Non-Sticky Glaze

Want to hear something a-glaze-ing? Food manufacturers producing donuts finally have a solution for an overly sticky glaze that can make the packing process messy. During the Baking Expo in Las Vegas, I spoke to Allison Hornev, Director of Core Portfolio and Innovation, and Roja Ergan, Director of R&D Wet Ingredients, at Dawn Foods [...]

21 11, 2022

Adding Flavor to Baked Goods

Did you know that a significant part of how good bakery products taste is actually how they smell and look? Bakers hoping to improve or scale up their production should always be on the search for ways to add more visual appeal and flavor to baked goods. During the Baking Expo in September, I [...]

15 11, 2022

Clean Label Fermentation

Today’s consumers want healthier products that are simple to understand and use more familiar ingredients. Consequently, clean label is a growing trend in the baking industry and doesn’t show any signs of slowing down. During the Baking Expo in September, I caught up with E.B. Russell, Business Development Manager, and Gideon Butler-Smith, Technical Service [...]

8 11, 2022

Sustainable Bakery Solutions

These days, there is more demand for sustainable and eco-conscious food businesses. Why? Well, considering that food production alone is currently responsible for 26% of greenhouse gasses, and that is up 8% since 1990. At IBIE, our team visited the Lallemand Baking booth to learn how they can help bakers and food manufacturers become [...]

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