Brought to you by the Food Processing Suppliers Association In the baking industry, there’s a clear focus on ingredients and formulas. And while these are crucial aspects, processing equipment and technologies can be just as important. Without efficient production lines that take advantage of the latest technology, you’re missing out on changes to improve the [...]
Natural Preservatives What are Natural Preservatives? Natural preservatives are additives that slow the growth of spoilage organisms like mold or bacteria in baked goods. They also function to limit changes in color, texture and flavor. As well as being effective, the consumer expects them to be derived from natural sources, such as: [...]
While simply adding terms like "organic" and "non-GMO" would seem to serve as a solution to satisfy the masses, the internet has opened up every opportunity for anyone to figure out exactly what is in their food. Achieving a completely “Clean Label” is what companies are striving for and it is up to the ingredients manufacturers to [...]
Dough Conditioners Also known as dough improvers or strengtheners What are Dough Conditioners? Dough conditioners are ingredients that improve dough processing, as well as the overall quality of baked products in high-speed production environments. They are available as concentrates or dry mixes. Most often, they're found in no time dough/straight dough systems. [...]
Artificial Preservatives What are Artificial Preservatives? Artificial preservatives are chemical additives that can slow down or restrict food deterioration that caused by microorganisms and oxidation reactions.1 So in the baking and food industry, they are used in baking extend to shelf-life and preserve quality characteristics during transport and commercialization. Three main kinds [...]
Mold What is Mold? Molds are multicellular fungi which are morphologically more complex than bacteria or yeast (single-celled fungi). In foods, they are one of the main causes of food spoilage and foodborne diseases. Molds are non-motile, filamentous, and branched microorganisms. Their cell walls are composed of cellulose, chitin or a combination [...]
