Promotional Features

Paid for and in partnership with Griffith Foods

Dialling up the taste: Can low-fat snacks finally bask in a full-flavour glow?

A flavour boost for low-fat snacks – a new innovation designed to put back taste in the front row and drive repeat purchase with the low-fat snacks segment.

Content provided by International Taste Solutions

Braver flavours: Trends to help you stand out from the crowd in 2023

With the baking industry facing challenges including supply issues, ingredient price increases and the global cost of living crisis, flavour trends are becoming more key than ever.

Paid for and in partnership with Angel Yeast – Fermentation Nutrition

Highly active premium dry yeast varieties transform bakery production

Global yeast manufacturer, Angel Yeast, seeks to advance the bakery industry with its high-quality, advantageous and user-friendly answer to many of today’s baking challenges.

Paid for and in partnership with PT Freyabadi Indotama

The trends that are reshaping the Asian industrial bakery market in 2022

The Asian industrial bakery market is changing quickly. From sustainability and plant based, to reduced sugar and enhanced nutrition, the industrial bakery market sits at the intersection of multiple big trends that are redefining what consumers want....

Content provided by Angel Yeast – Human Health

How does inactive dry yeast improve dough relaxation?

Inactive dry yeast is a natural dough relaxation agent that can improve dough quality of many different baking products, such as Danish bread, hamburger, pita bread or pizza.

Content provided by Cargill

Tapping into tapioca: New starches bring needed functionality to label-friendly space

For the better part of a decade, brands have struggled to keep pace with consumers’ evolving attitudes around label-friendly formulation. While ingredients like modified starches have fallen out of favor, other newer – but still familiar – plant-sourced...

Content provided by BENEXIA – Advanced Seed Nutrition

The Latest ‘Natural Fiber’ Bakery Industry Trend: A Close up on Chia Flour

A surprising new chia-based fiber delivers a better-for-you, clean ingredient for baked good formulations. This single ingredient can replace additives, as well as sugar and fat.

Content provided by BENEXIA – Advanced Seed Nutrition

Chia checks all the “big trend” boxes: Clean and sustainably sourced, high in fiber, supports gut health and immunity

In this pandemic age, we are seeing a major shift in not just consumer trends but their deep commitment to those trends. People are putting “their money where their mouth is” in supporting brands that are transparent in their environmentally friendly...

Content provided by IFF

Without on-the-go lifestyles, bar sales lag. What will it take to win consumers back?

Analysts have been commenting on consumer eating habits during the pandemic. One of the most frequently commented upon behaviors is an uptick in snacking.

Content provided by Puratos

Address challenges in the baking process with this innovative inclusion

Consumers long for good texture in their cakes and patisserie, but using fillings and traditional inclusions bring technical challenges. Learn how to address these

Content provided by Taura Natural Ingredients

Savoury inclusions as a salt-free option to add taste in bars, crackers and bread

With a nibble here and a nibble there, consumers are looking to fulfil their needs. Instead of the classical three meals a day, people enjoy more eating moments, with smaller portions and with a focus on nutrition and variety

Content provided by TNA Solutions Pty Ltd.

How the potato chip got its healthy new snack status

Potato chips have come a long way since the first mass produced varieties in the early 20th century. Since then, the product has taken on many different forms to cater to evolving consumer needs.

Content provided by Arthur Branwell & Co Ltd

Clean label emulsifier alternative - Cryo-crystallisation technology

An internet search for cryogenic processing is more likely to bring up references to engine cooling on the space shuttle rather than any mention of food processing

Content provided BY DSM Food and Beverage

Reducing acrylamide: what’s the answer to new legislation?

New EU regulations on acrylamide in food are forcing food manufacturers to reduce acrylamide formation in their products. How can manufacturers realize this easily without changing their recipes?

Content provided BY Corbion

Reliable consistency is such sweet success

Whether it's a cake for a special occasion or a muffin for a midday snack, when consumers buy sweet baked goods, they expect a delicious treat every time.

Content provided BY Corbion

Speaking the Language of Label-conscious Consumers

It’s clear consumers consider more of what goes into their food—which means you should too. Learn key considerations you need to know when producing cleaner-label foods.

Content provided BY Amcor