Ingredients

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Consumers want clean labels, nutrition, high quality and low prices—and for high-volume bakers, new dough conditioners, often delivered in a diversified premixes, are the answer.

February—American Heart Month—reminded us that heart disease remains one of the most fatal conditions plaguing Americans.

The second annual study from Mintel and Nielsen for the Corn Refiners Association analyzes ingredient avoidance for 15,000 consumers based on lifestyle segment, age group and media consumption.

Cargill Inc. signs a formal partnership agreement to support Mondelez International’s Cocoa Life program.

Salt of the Earth Umami-Essence Sea Salt is a natural, savory liquid mixture of vegetable-extract umami and sea salt.

Arome Levain F100 from Lesaffre Yeast Corp. is a light-colored wheat sourdough concentrate with high acidity that gives a sourdough taste and aroma to bread.

Smoked Chantilly, cascara and desert wildflowers top this year’s list, says the Hoffman Estates, IL-based flavor company.

The merger will expand Flavor & Fragrance Specialties’ and Lucta’s global footprints.

Better-for-you formulations command attention through judicious use of protein ingredients, diversifying snack and bakery offerings.