Demand for breads with longer shelf life is surging, but for many consumers, not just any longer-shelf-life product will do.
Product Labels
Staying power: Pandemic trends that will last
As 2021 comes to a close, uncertainty continues to reign in many areas of everyday life, including how people source and eat their foods.
Creating experiences in the new normal
The past couple of years made us realize how much we rely on getting together with friends and family — and on just getting out, period, and doing things that don’t involve a screen — to add meaning and fulfillment to our lives.
Doing the right thing: Ethical living and the baked goods industry
What does it mean to “live responsibly and ethically”? The answer can vary widely, for individuals as well as for businesses, organizations and other groups.
Ethical living: Transforming ideas into reality
It’s one thing for a company to create ambitious environmental, sustainability, animal welfare and other goals related to ethical living.
The evolution of clean label, free from and ‘real’
Clean label. Free from. “Real.” They’re three of the most buzz-worthy terms in the food world today. What exactly they mean — and how they differ from each other — is still up for debate.
Top tips for tapping into health trends
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.
The Power of a Clean Label
More and more consumers are asking for clean label, free from and “real” baked goods and other foods. Four out of five Americans, for instance, take a “food as medicine” approach to eating.
Navigating new sugar labeling regulations
An FDA labeling change mandates the declaration of added sugars on a product’s nutritional label. Fortunately for bakers, there are a variety of sugar substitutes and low-sugar and no-sugar options to help them adapt.
Making clean label work
As food marketing buzz phrases go, it’s hard to top “clean label.” Today’s consumers want foods that are not only good for them but that they can understand — and pronounce — when they read an ingredient panel.