The Innovation Corner

Technology and products on this blog are chosen by our Innovation Review Committee—a group of seasoned industrial bakers. They vote if it’s ground-breaking and submit questions that help structure the blog. If you would like to submit something to the committee for their review, email [email protected]

2410, 2019

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 heard [...]

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 derived [...]

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 [...]

1103, 2019

An Organic, Non-thermal Kill Step for Seeds, Grains and Nuts

If you work with organic seeds, grains and nuts, you know the problems that arise when it comes to food safety. Heat-based pasteurization can influence sensory attributes and germination. Chemical fumigation isn’t organic, and irradiation means a stigma on the label. Is there an organic, non-thermal way to treat them that won’t impact the final [...]

3001, 2019

Catch Foodborne Illness with a Scan at the Start

The dangers of foodborne illness in the food industry are real. One virus or bacteria can spark a recall, endanger customers, hurt your brand and cost you greatly. While proper hygiene and cleaning is important with every aspect of food production, it starts with employees. In fact, almost half of the time, the bacteria is [...]

2811, 2018

Could This Ingredient Make People Eat Bread Again?

Bakers now have an easier way into the growing market of low-FODMAP baking, with a natural way to lower fructan levels in bread products. Baked goods that promote gut well-being are becoming more and more popular. And while gluten-free foods may be getting most of the spotlight, low-FODMAP food is making a name for itself [...]

910, 2018
  • A non-enzyme based DATEM replacement in bread.