Dr. Yanling Yin, director of R&D bakery applications for Lenexa-based Corbion, discusses some of the biggest operational challenges associated with frozen baked goods and how bakers can address them with the right combination of ingredients.
What makes baked goods “fresh”? Consumers use more than just their taste buds to answer that question. Take sight. It’s a truism in the retail world that people buy with their eyes, and baked goods are no exception. Bread should have a nice golden color, and it shouldn’t look squished or smashed. Sweet baked goods should appear moist. They shouldn’t be oiling or look too wet. If they have icing, it shouldn’t be dry or cracked.
It’s hard to overemphasize how important freshness is to consumers of baked goods. Eighty-four percent of consumers, for instance, say they’re most interested in bread that can stay fresher longer.
When it comes to baked goods, most consumers put taste at the top of their list of must-have product attributes.
The Baker’s Take had an exclusive chat with Robb MacKie, president and CEO of the American Bakers Association, on hot-button regulatory issues facing bakers and their industry partners.
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.
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 […]
It’s not hard to identify many of the trends dominating the food world today: convenience, premiumization, ethnic flavors, healthfulness, clean label, artisan, experiences.
Consumers’ curiosity about ethnic foods is at an all-time high, and the bakery category is no exception. Figs, dates, ginger and matcha are a few of the traditional flavors that are trending up in baked goods
Two of the biggest trends in food packaging are on a collision course. The first trend is convenience. Grab and go options, single-serve — today’s consumers want their food in a variety of ways, and the easier and more user-friendly, the better.