The Innovation Corner
How a Soak Tank will Improve your Commercial Bakery
Keeping your bakery or commercial kitchen clean and running efficiently is something that should be at the top of your list. Unfortunately, this can also be a step that’s costly and time-consuming—especially if your goal is conservation. That’s why the D-CARBONATOR® soak tank system from ChemxWorks is an innovation solution. This piece of equipment [...]
A Smart, Clean Bakery System
Fluctuating temperatures, humidity and bacterial counts have always been the highest risks for quality and hygiene in the production of baked goods. But there is a way to control these factors to improve your product and process with this bakery system. The ARTISAN 4.0 system by the Artisan Management Group (AMG) is a group [...]
Imaging Technology for Safe, Efficient Food Production
Have you heard about Hyperspectral Imaging Technology? It combines NIR spectroscopy with imaging ability. And it helps food processing companies improve operational efficiency and reduce product recall risk through automated food analysis. The BakerGo from ImagoAI offers this technology in the form of a portable benchtop camera. Just put a sample of food on [...]
A Sustainable Plant Protein that’s the Complete Package
Looking for an innovative, sustainable way to add more protein to your baked goods and food products? Meet Lemnaceae, or water lentils. It’s commercially produced and sold as LENTEIN® by Parabel. Water Lentils are considered to be the world’s smallest flowering plant. The scientific name is Lemnaceae and it is not a legume. As [...]
A New Mediterranean Species of Cereal
There’s a new cereal in town, and it brings some interesting points to the table. It’s called Tritordeum, and it’s an inter-species cross between durum wheat (Triticum durum) and wild barley (Hordeum chilense). The result is: Great nutritional, agronomic and organoleptic properties A more sustainable cereal than wheat Highly-digestible gluten, due to lower amounts [...]
A Bread-baking Robot
The baking industry is looking for ways to incorporate the latest technology into favorite products, so customers can get familiar foods fresher, easier and simpler—the blend of tradition and innovation. So a bread-baking robot set up in the middle of store floors could check a lot of boxes for consumers and bakers. Have you [...]
A Heat Stable Frosting That’s Label Friendly
There are plenty of decorative icings/frostings on the market, but it’s hard to find one that can stand up to the heat. However, here is an emulsifying dietary fiber that creates a heat stable frosting or icing, while enabling the integration of healthy vegetable oils instead of hard fats, at the same time! CAVAMAX® W6 [...]
A Proof Tolerant Yeast to Control Your Dough
Have you thrown away or remixed doughs because they are spent or over proofed? What if we told you that is a thing of the past? Yeast is the key ingredient to dough development and fermentation. It’s also a process that needs to be precise. Let it work too long and doughs are ruined. But [...]
Can a Plant-based Ingredient Replace Eggs?
There is a new plant-based ingredient: NouravantTM. What makes this ingredient different? A plant-based ingredient that provides emulsification, texturization and humectancy An egg and fat replacer A gluten-free, dairy-free, soy-free, and non-GMO ingredient 25-50% savings on cost of eggs annually How is it innovative? NouravantTM is created from only plants and water. It is [...]
How to Get a Longer Shelf Life for Cakes, Naturally!
More clean label alternatives are coming out, which is great news for those of you looking to get ahead of the trend. What's the latest solution? A clean-label preservative specifically for cakes and sweet goods! It's SOR-Mate, which is: A fruit and plant extract that has high levels of naturally occurring sorbic acid A mold [...]