Shelf-life, mold control & happier consumers
March 2021
It’s no secret that today’s consumers are more health conscious than ever before, particularly when it comes to their food. Products are expected to have shorter, cleaner, and clearer labels. Find out more about Niacet’s clean and clear label products for bakery in this whitepaper.
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Bakery
Corbion launches cultured wheat ingredient to address bakery shelf life challenges
Corbion has introduced a cultured wheat ingredient to address bakery mold concerns. The innovation helps manufacturers tackle freshness challenges and meet the rising consumer demand for high-quality bakery products. The...
Bakery
Bakery reformulation enters new era as ingredients balance nutrition, taste and texture
Bakery is experiencing a reformulation renaissance as protein and fiber fortification, along with lower sugar and sodium, drive innovation in the sector. Bolstered by consumer demands for more nutrition per bite, bakery-boosting...
Bakery
Codex adopts its first global baker’s yeast standard to align trade and quality requirements
The Codex Alimentarius Commission, the UN food standards-setting body jointly run by the FAO and WHO, has adopted the first Codex standard dedicated to baker’s yeast. The standard establishes common definitions and...
