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 [...]

31 10, 2022

London Calling with AB Mauri

I know I’m not the first to say that baking is an art and that, alongside the creation of delicious baked goods, it can also ignite the imagination. At this year’s Baking Expo, one of the booths where bakers really got carried away (in a good way) by their imagination was AB Mauri’s London [...]

18 10, 2022

Baking with Organic Oats

If you are debating which grains to add to your healthy baked goods, I t-oat-ally recommend you give oats a try! At IBIE in Las Vegas last month, I sat down with Pat Shannon, Business Development at Grain Millers, Inc. to find out how their oat and grain-based solutions offer bakers a variety of [...]

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