The gluten-free market continues in its popularity, from savory snacks to sweet cakes and everything in between. To produce foods that offer quality taste and texture, bakers rely on a number of wheat flour replacements. One source offering multiple solutions is cassava flour and starches. The ingredients obtained from this [...]
Sponsored by Enzyme Innovation. Developing products for the healthy food market has become so much more than adjusting fat or sugar levels. The rising demand for high protein, high fiber, plant-based, egg-free, or gluten-free baked goods is causing bakers to rethink whole formulas and find new functional, nutritional ingredients. A Master Baker and innovative [...]
The high-protein bakery trend has been strong and steady over the last five years, with many consumers now expecting to see anything from 20% to 40% protein on the label when they buy a bakery snack-to-go. Yet, the egg-free trend has also shot up in recent years, due to cost, health concerns, and even [...]
The baking industry gathered from around the world at IBIE 2022 to talk shop and explore the latest trends and innovations. Since this baking expo only happens every three years, there’s always plenty to catch up on and discover. While we can’t capture everything we saw in just one podcast (check out our IBIE hub [...]
If you are debating which grains to add to your healthy baked goods, I t-oat-ally recommend you give oats a try! At IBIE in Las Vegas last month, I sat down with Pat Shannon, Business Development at Grain Millers, Inc. to find out how their oat and grain-based solutions offer bakers a variety of [...]
Gluten-free and high-protein are two trends that a lot of bakers need ingredient solutions for these days. Well, I can tell you now that grains and plant-based proteins will be leading the way here! If you couldn’t make it to this year’s Baking Expo, you’re in luck because I stopped by the PGP International [...]
Grain Millers Grain Millers is a leading manufacturer of organic & conventional whole grain ingredients used in cereals, breads, bars & more. We offer a full line of organic & conventional whole grain products such as gluten-free oats, fibers, wheat, barley, rye, sweeteners & more, custom milled for [...]
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 [...]
Gels What are Gels? Gels are viscoelastic substances capable of modifying the texture and consistency of batters, doughs and coatings. When used in small concentrations, food gels are considered food additives.1 Bakery food gels have also found use as potential replacements for fats or gluten or other main ingredients in fat-free or [...]
It's time that you met the alternative emulsifier alpha-cyclodextrin. This water-soluble sugar ring molecule is made from starch. Due to its shape, it has a hydrophilic surface and hydrophobic center hole. It's this unique shape that gives it the ability of complexing nonpolar substances. Emulsifiers are an essential ingredient—the glue that keeps many products [...]
