Ingredients

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Consumers look for healthier chocolate products, while still indulging. 

To respond to the varied needs of bakers across all segments, AKFP is introducing alternative cassava flours with different baking performance and at a range of price points.

New texture system enables manufacturers to reformulate using a label-friendly non-GMO alternative that overcomes the existing sunflower supply challenges.

fermentlife can enhance the taste, texture, and smell of a range of everyday foods, including baked goods, spices, snacks, and pet food.

Based on the concept of coloring food with food, EXBERRY colors are clean-label concentrates made from non-GMO fruits, vegetables and plants using physical processing methods.

Arla Foods Ingredients has launched a protein bar concept that allows brands to raise the protein content of every part of their bars—including the mass, filling, and coating—without increasing size or compromising on taste or texture.

With the VITATEX Vegan-Snack-Mix, snack ranges can be easily expanded to include vegan and vegetarian alternatives for bakery or snack fillings.

In the U.S. Department of Agriculture (USDA) Sugar and Sweeteners Report, honey consumption totals 618 million pounds for the first time.

Inclusions such as fruits, vegetables, and chocolate can add another dimension of visual appeal, flavor, and texture to snacks and baked goods.

David Anderson will support the formulation and development of Butter Buds' real dairy ingredients and its variety of food applications.