Methylcellulose and gums, widely used in vegan foods, can be replaced with vegetable proteins, announces Israeli food tech Meala.| vegconomist - the vegan business magazine
The post Food Recalls: Safeguard Consumers and Your Brand appeared first on BAKERpedia.| BAKERpedia
In the ever-evolving landscape of consumer preferences, the "clean label" movement has emerged as a significant trend within the consumer packaged goods (CPG) industry. But what does "clean label" really entail, and why is it becoming crucial for CPG brands to adopt this approach? The post The Growing Importance of Clean Label in Today’s Consumer Packaged Goods appeared first on Alliance Sales and Marketing.| Alliance Sales and Marketing
Latest news and current trends from the vegan business world. Discover the growing market for plant-based products and stay up to date on cellular agriculture.| vegconomist - the vegan business magazine
Fresh bread is an important dietary staple for most consumers. During storage, the shelf life and freshness of bread degrades. Bakers have historically used synthetic propionic acid as an ingredient to control mold in bread. Today, there are better solutions.| BAKERpedia
Whether you’re running a regional bread line or managing a nationwide distribution network, shelf life is serious business—and the move toward clean label mold retardation is one of the most compelling ingredient trends heading into IBIE 2025.| BAKERpedia
Entdecken Sie alle Gewürze Nachrichten in chronologischer Reihenfolge in unserem umfangreichen Gewürze-News-Überblick. Bleiben Sie auf dem Laufenden über Gewürze und den Markt für pflanzenbasierte Produkte und zelluläre Landwirtschaft.| vegconomist
Mit VITATEX® Wheat Fava Flakes SVP Pro erweitert GoodMills Innovation sein Portfolio an pflanzlichen Texturaten um eine besonders strukturstabile Variante für| vegconomist
Sourdough is a method of breadmaking that requires special fermentation by bacteria and wild yeast to provide a sour, or acidic taste in bread.| BAKERpedia
An enzyme is a protein catalyst that facilitates chemical changes in biological systems. In bakery systems, they can act as dough conditioners, fermentation enhancers and anti-staling agents. They can eliminate undesirable additives for clean label baking.| BAKERpedia
Emulsifiers are surface-active agents that stabilize immiscible dispersions like water and oil. Various emulsifiers are used in food and bakery formulas such as lecithin, mono- and di-glycerides, DATEM, SSL and CSL.| BAKERpedia
A clean label in baking is the ability to make a product without chemicals or with a simple ingredient label. The aspects of a clean label are a short ingredient list, with minimally processed, easy to understand ingredients with no chemicals, artificial preservatives, color agents or flavor agents.| BAKERpedia