These days, there is more demand for sustainable and eco-conscious food businesses. Why? Well, considering that food production alone is currently responsible for 26% of greenhouse gasses, and that is up 8% since 1990. At IBIE, our team visited the Lallemand Baking booth to learn how they can help bakers and food manufacturers become [...]
Hear yeast! Hear yeast! The IBIE 2022 Baking Expo is coming around the bend! All jokes aside, as bakers we know that yeast is an essential ingredient for many baked goods. Baker's yeast comes in several forms, including compressed, dried or granular, cream or liquid, instant, encapsulated, and frozen. The type is chosen based [...]
The gluten-free market holds a substantial share in the bakery market, with an expected cumulative growth of about 10% until 2025. From bread to cake and everything in between, there is room for innovation in the market. Producing a quality and consistent gluten-free product hinges on the ingredients used. The replacement solutions available today [...]
Hexose Oxidase Also known as D-hexose: oxygen 1-oxidoreductase or HOX What is Hexose Oxidase? Hexose oxidase, or simply HOX, is a unique bakery enzyme which can strengthen the gluten network in yeast-leavened doughs and enhance finished product volume. It can also contribute to a ‘clean label’ claim. As an enzyme, HOX only [...]
Health-conscious consumers define clean label products as products containing recognizable natural ingredients. These products are expected to be minimally processed and free of chemical ingredients such as emulsifiers, preservatives, artificial flavors and colors, among others. Chemical emulsifiers are generally used in baking to provide dough strength, by improving dough gas retention and final loaf [...]
By some estimates, anywhere from a quarter to a third of all food produced globally and destined for human consumption goes to waste. When looking at total weight, bread and many other yeast-leavened goods top the list of avoidable food waste. Food that goes unconsumed and relegated to the bin may be discarded for [...]
Sometimes, things just need a little…boost. If you’re looking for ways to make your bread product’s taste, crumb color or aroma pop, look into non-diastatic malt. It is extracted from barley using the following steps: Sprouting (malting) Germination Kilned/roasting Milling How is it different than regular malt? It comes down to the enzyme content or [...]
Now is a good time for the innovation and commercialization of novel bread. The revenue in the global bread market is $25,064M and is projected to grow at 0.63% (CAGR 2021-2025). There has been a significant increase in the demand for value-added niche bread. The market leaders in the niche bread segment include: Gluten-free [...]
The clean label trend is gaining serious traction with consumers and bakers around the world. Over 75% of respondents in a recent survey of 1,300 consumers in Europe, North America, and Asia showed a willingness to buy clean labelled products over others. An opportunity in clean labelled baking is seen as over 52% of [...]
The food and baking industry is facing new challenges and requests from the consumer, but they are not without solutions. To give your customers quality products with the customization and specifications they want, let the expert developers at Lallemand Baking Solutions help. Built on the core ingredient technology of enzymes, bacteria, yeasts and fermentates, [...]
