Consumers increasingly require greater transparency about the products they buy and that changes the way companies look at their supply chains. This is especially relevant for food manufacturers, as certain crops - palm oil, cocoa, milk -…

A new study from ingredients producer Kerry shows a significant change in what drives consumers in their request for less sugar. Instead of the classic ‘weight loss’ objectives, consumers now say they want sugar reduction to support their…

When she moved to Berlin in 2020, Alex Frons searched the city for bagels that tasted like the ones she grew up with in New York. Because she couldn't find them, she set out to make them herself. That is how this New Yorker ended up…

Color and flavor are the building blocks of mouth-watering baked goods, but, as with everything lately, the consumers are scrutinizing their source and favoring the ones that have a natural, plant-based origin. Here’s how bakers can…

Flour mixes can be an answer to bakers’ recent challenges in helping consumers increase their protein and fiber intake, but not only. Some can boast added nutrition, others can appeal to consumers on special diets, while others are just a…

Camelia Manoil, Senior Brand Manager for Edenia, details how the company developed the pizza range and why they believe the frozen pizza market is on the rise.

When bakers face supply-chain bottlenecks, clean label expectations, and longer shelf-life goals, they can look for new technologies, new suppliers or new business models. But the most affordable solution might just be reformulation.

When you have perfected your dough, the way forward is to play with fillings in order to create stunning flavor profiles, textures, and experiences for your customers. New ingredients help control the process, prolong shelf-life, and get…

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…

New product development (NPD) has been a challenge for many bakers in the past three years, as the pandemic has at first halted research and development programs and, later on, reoriented them rather towards reformulations for cleaner…

Charles Alexander, Jamel Lewis, and Mark Edmond are three best friends from Chicago, IL, who started a business during the pandemic. Despite having no experience in the bread baking industry, they felt compelled to start one when they…

Pick-and-place robots and cobots have evolved in recent years to handle even the most delicate pastry and confectionery items without damaging the product, but their applicability is even more relevant today, when the industry is facing…