fermentation - Page 1 | Snack Food & Wholesale Bakery

Items Tagged with 'fermentation'

ARTICLES

Integrating protein in nutritional baked goods

Consumer awareness of health, nutrition, and sustainability has grown.

May 2, 2024

The inclusion of protein into baking represents a shift that combines nutritional enhancement with the intrinsic pleasure of baked goods.

No fooling—today is National Sourdough Bread Day

The food-related holiday celebrates the long-fermented bread.

Jenni Spinner

April 1, 2024

The food-related holiday celebrates the long-fermented bread.

Red Star Yeast adds fermenter at facility to broaden service to baking industry

The expansion comes in response to growing demand and increased interest in biotech.

September 5, 2023

The expansion comes in response to growing demand and increased interest in biotech.

Reducing bread waste through optimized preservation

June 13, 2022

A UK study has shown that some 50% of consumer food waste can be prevented by extending product shelf life.

Insights to fuel R&D strategies for bread products

Bakers have a wide range of opportunities to breathe new life into bread categories.

Douglas J. Peckenpaugh

January 10, 2020

Despite pockets of growth at individual companies, the categories spanning fresh bread, including bread, buns and rolls, bagels and English muffins, continue to remain relatively flat.

Ingredient solutions for clean-label baking

Kathy Sargent

January 9, 2020

As the "clean label" trend has evolved into a movement that's clearly here to stay, the food industry has been challenged to respond to it in ways that resonate with consumers.

Nutritional ingredients help fortify snack and bakery products

New ingredients deliver added health benefits that consumers seek

Joyce Friedberg

November 11, 2019

While taste will remain a dominant factor for all food products, health, wellness and the nutritional value of the product is growing in importance. Several studies point to the fact that consumers are looking to achieve better overall wellness by selecting foods and ingredients that provide a functional health benefit.

Using fermentation to clean up your dough label

Lin Carson

May 16, 2019

The fermentation of dough leads to a strengthening of the dough matrix. Dough conditioners and oxidizers like azodicarbonamide (ADA), bromate and ascorbic acid, as well as their enzyme counterparts, lead to the strengthening of the dough matrix.

On-Demand Join us for a practical look at how bakeries can modernize packaging lines and better align with emerging retail and environmental demands. Key takeaways: