Tiny is the piece of plastic, metal or paper that closes the bread bag. For a long time, people didn’t pay much attention to it beyond fulfilling its purpose, to close the bread bag, keep it fresh for longer and keep critters away. But when…

Kerry's Emma Cahill, Global Marketing Director, describes all the ways in which her company can unlock efficiencies in today's bakery business, and the delicate balance between the need to feed the world versus the demand for clean label…

Enzymes are like Santa’s elves. You don’t see them, but they work hard at making dough flexible, keep its hydration, turn out well with less sugar and fat, and even fight carcinogenic acrylamide. Yet, when their work is done, just as with…

Croissant dough is not only labor-intensive, but it requires discipline, precision and good quality ingredients. Leave any of these out and the outcome can be uneven, unappetizing, and wasteful. That is what semi- and fully-automated…

The global cookie market is fueled equally by the rising snacking habits of Millennials and GenZs and by the better-for-you trend, which looks at food as medicine or, at least, a vehicle for functional ingredients that impact mental and…

Latest ingredients developed to support a longer shelf life also have clean label in mind because, first and foremost, consumers demand ingredients  they recognize. One of the inherent tensions of food production in the past years, since…

Proteins and fibers answer all of the consumers’ new desires: functionality, as they want food that supports their active lifestyles; sustainability, because they want to spend their money on planet-positive products, and nostalgia, the…