Demand for breads with longer shelf life is surging, but for many consumers, not just any longer-shelf-life product will do.
When COVID was at its peak, experts in health, business and other fields tried to forecast what the “new normal” would look like, once the pandemic was under some form of control.
Thanks to COVID, the Ukraine War and supply chain-related problems that started gaining steam years earlier, consumers worldwide have endured shortages of countless products, with few industries avoiding impact.
Inflation, the Ukraine War and other disruptions are wreaking havoc on the global supply chain.
Incorporating well-being into every facet of their lives — particularly with the foods they eat — is a central focus of more and more consumers. Here are some key health-related trends and tips from Lenexa, Kansas-based Corbion.
Emulsifiers are among the most important items in a baker’s toolbox. They’re also among the most misunderstood. Some critics point to the lengthy ingredient labels on baked goods that contain emulsifiers. Others claim that baked goods don’t even need emulsifiers.
Today’s consumers want it all. Flavor, quality and variety are givens. But to be successful, bakers must also often deliver things like convenience, healthfulness, a clean label and a commitment to social responsibility — just to name a few.
Better texture, stability and lubricity and less staling — emulsifiers do it all.
Enzymes are tiny bio machines that can have a mighty impact on baked foods, guaranteeing better quality, longer shelf life and a host of other benefits.
Of the many health claims currently circulating in the food world, “nutrient-dense” may not have the same name recognition as, say, clean label, gluten-free, free-from or keto.