Researchers at Ingredion’s Idea Labs have developed a line of HOMECRAFT Create multi-functional rice flours that help food manufacturers respond to consumer demand for smooth, silky textures in clean label and gluten-free products.
Carefully considered products all have a sweet spot, that central nexus where everything comes together for a strong hit into the outfield—and for particularly astute product-development teams, the occasional home run.
Developed by a team of industry-leading experts, SweetPro, Corbion's newest line of emulsifiers, helps bakers eliminate PHOs and reduce saturated fat in sweet baked goods.
The buns and rolls segment showed pockets of growth, with a mix of gains and losses across the board. While traditional products still maintain the lion’s share of the buns and rolls category, growth in gluten-free, organic and healthy options are starting to pick up.
Bread is the largest category in the baking industry, and as such, faces continual challenges related to incremental growth. While legacy brands continue to perform well, the fresh bread, bagel and English muffin categories remained largely flat to slightly down over the past year.
In a report released last year, market research firm Euromonitor International examined the meal replacement segment, including snack and nutritional bars. What they found was that the space is in a state of transformation.
The McIlhenny Company recently introduced TABASCO brand Chipotle Spray Dry Flavoring—a full-bodied flavor enhancer that delivers the popular, smoky taste of TABASCO brand Chipotle Pepper Sauce in a convenient dry format.