The clean label trend is way past just the “healthy” foods. Customers want their indulgent treats to be natural as well. So how do you make a clean label cake with a simple label that isn’t going to let down people’s expectations? It starts with taking things out. Like all other clean label products, you’ll be removing [...]
More clean label alternatives are coming out, which is great news for those of you looking to get ahead of the trend. What's the latest solution? A clean-label preservative specifically for cakes and sweet goods! It's SOR-Mate, which is: A fruit and plant extract that has high levels of naturally occurring sorbic acid A [...]
Acids What are Acids? Acids are substances that can neutralize alkalis to form salts. When dissolved in water, they release protons (hydrogen ions), reducing the pH and driving it lower than the neutral point of 7.1 They perform a variety of functions in foods and bake systems including acidification, buffering, preservation, gel [...]
Acetic acid is used in baking as a leavening agent. Acetic Acid What is Acetic Acid? Acetic acid is a weak organic acid. It is the primary component in vinegar, responsible for its sharp taste and aroma characteristic that in imparts on other products. Acetic acid is liquid, transparent and [...]
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 [...]
