The Innovation Corner

2306, 2020

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 [...]

2004, 2020

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 [...]

1911, 2019

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 [...]

810, 2019

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 [...]

2905, 2019

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 [...]

2904, 2019

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 [...]


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