Ingredient Briefs

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Engevita HiPRO Beyond—a highly concentrated yeast protein—has been selected as a finalist for the Dairy Alternative Innovation Award. 

The ingredient is suitable for a variety of plant-based baked goods traditionally prepared with baking powder, including muffins, pound cakes, cake bases, waffles, pancakes, and more.

Smithfield Culinary supplier introduces new pizza variety designed to satisfy current flavor demands.

Domino Baker’s Sugar delivers ultrafine grain size aerates batter more effectively, creating lighter, fluffier cakes with improved volume, the brand says.

Upcycled Foods, Inc. is adding to the B2B upcycled food economy with the introduction of upcycled whole raisins from the wine grape varietals of California vineyards.

Rich’s Roman-Style Dough Ball is made with 00 “double zero” style flour that is milled according to traditional Italian standards. 

Blueberry Compound Coating and Hard Set Milk Chocolate Compound Coating join Dawn's portfolio of premium coatings and almond paste for artisanal bakers.

The new ingredient can reportedly increase the softness of baked goods and enhance the mouthfeel of extruded snacks.

The brand's Class I Powder Caramel provides a reddish-brown color for baked goods such as cinnamon swirls.

The solution enables commercial bakeries to boost profitability by expanding distribution and streamlining operations.