Baking Keto: A Guide to Product Development The demand for low-carb, high-protein keto products has skyrocketed in recent years, and bakeries are now looking to capitalize on this trend. Baking keto on a large scale, however, poses its own set of challenges and requires a deep understanding of ingredients and techniques. In order [...]
Commercial bakers are adding protein. Lots of it. To everything. The high-protein trend is taking off in the baking industry, with consumers looking for added value and nutrition to their food. Baking with extra protein does present its fair share of challenges, but there are a growing number of innovative solutions to help make [...]
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 [...]
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 [...]
When people think of pastries, they usually imagine rich, buttery, and sometimes flaky baked goods. Although, as the vegetarian and vegan bakery trends expand, food manufacturers are beginning to offer more plant-based solutions for these bakery products. IBIE is less than a week away, and I am really looking forward to seeing what sweet [...]
Benexia brings innovation to IBIE with a new flour alternative for keto and healthy baking: chia flour, high in fiber and protein, to supply ‘innovation with nutrition’ to healthier baking while meeting specific dietary trends for today’s consumer. This September at IBIE, Benexia, the global expert and producer in exclusively chia ingredients, will be [...]
One thing I know for sure is that consumers today are hungry for healthier baked goods. That means that there is still plenty of steam behind the high-fiber and high-protein bakery trends. At IBIE, I’ll be looking forward to seeing innovative ingredients that cater to these consumer demands. And I have no doubt that [...]
As consumer interest in healthy, clean label food continues to grow, so does a need to understand and contextualize the benefits. Nutri-Score is a Front-of-Pack (FoP) nutrition labelling scheme that allows a comparison of food products across categories and brands. It provides an evaluation of positive and negative nutritional aspects of the product's micro, macronutrients [...]
Wheat Protein Isolate What is Wheat Protein Isolate? Wheat protein isolate, or WPI, refers to the wheat protein that has been separated (physically and/or chemically) from other flour components, such as starch, fat, fiber and simple sugars, found in the wheat kernel. Commercial powdered wheat protein isolates usually have a minimum protein [...]
