The Innovation Corner
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 [...]
910, 2018
What? A Non-enzyme Based DATEM Replacement?
I’ve been asking around for some time now for a solution to replace emulsifiers like SSL and DATEM. Most clean label solutions involve enzymes, and this is currently the perfect answer. But my radar tells me that enzymes may lose their appeal in a few years. Why, you may ask? It’s because there’s some [...]
