Fermentation helps deliver longer shelf life and freshness and better taste and texture for a wide variety of foods — including, of course, bread.
2020 is coming to an end, but the effects of the pandemic will be felt well into 2021. Look for food safety and e-commerce to be top of mind for bakers in the New Year.
Between 2014 and 2018, global food and beverage launches with ancient grains had an average annual growth of 16%.
The coronavirus has had a profound impact on what foods Americans buy, and how they buy them. Among the big winners: packaged foods (including packaged bread) and e-commerce, where baking mixes have seen soaring sales increases.
COVID-19 impacted how consumers shopped for food, with grocery e-commerce seeing a 133% increase in late March.
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.
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.
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.
Staying ahead of the latest trends is a top priority for Corbion. The company continually assesses the latest insights, working together with its customers to direct the right resources at the challenges and opportunities that make the greatest impact. “Making the conscious choice to let customer needs — rather than […]