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Fats like butter, lard, margarine and shortening, and oils like canola, coconut, corn, cottonseed, nut, olive, palm, peanut and soybean, including monounsaturated, polyunsaturated and low-fat and reduced-fat formulation tactics and trends.
Gums like agar, alginates, carrageenan, cellulose, guar, locust bean and xanthan, and native and modified starches like corn, potato, tapioca and wheat, to improve food quality, texture and stability.
Ingredients like ascorbic acid, azodicarbonamide (ADA), emulsifiers, enzymes, gluten, glycerides, lecithin, oxidizing agents, reducing agents and others that improve the quality and handling of breads.
Natural and chemical agents like baking powder, baking soda, bigas, mother dough, old dough, poolish, pre-ferments, sponges, starters, yeast and others used to ferment batters and doughs.
Natural and synthetic ingredients like ascorbic acid, butylated hydroxyanisole (BHA) , butylated hydroxytoluene (BHT), tertiary butylhydroquinone (TBHQ), tocopherols and others that serve as antioxidants, antimicrobials, mold inhibitors and shelf-life extenders to improve food quality and safety.
Kosher, sea, coarse, fine, finishing, flake and other salts to improve the functional quality of baked goods and act as seasoning agents, as well as salt substitutes, low-sodium tactics and trends.
Functional ingredients like dough conditioners are important components of any formulation to help improve the quality, texture and shelf life of snack and bakery products.
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.
Buckle up. The top trend driving innovation in the snack and bakery industries has no formal definition, isn't regulated, and is shifting all of the time. Yes, clean label demands are touching every facet of the food industry, from formulation to packaging and marketing, and everything in between.
How do I know the clean label trend is here to stay? Because you can see the market growing, as both big and small brands put out their "natural" or organic alternatives.
Bakery ingredient manufacturer Pak Group, through its North American brand, Bellarise, has introduced their dairy-free egg wash replacer: Bellarise Shine.
Bunge North America, the North American operating arm of Bunge Limited (NYSE: BG), announced that it is adding lentil functional flour to its line of clean-label ingredients.
ACH has announced that Karo Corn Syrup is now available in 275-gallon totes to service snack, confection and baking manufacturers looking for large quantities of corn syrup.
Healthy & Green Solid Oil 4.0, is the result of intense research and development works conducted by Borges Agricultural & industrial Edible Oils teams, with the aim of providing a healthy solution to the food industry that replaces saturated fats.
Nuts, seeds and other inclusions add new dimensions of color, appearance, texture, nutrition, flavor and more to an increasing range of snack and bakery products. Nut and seed consumption has continued to increase over the past several years. One of the contributing factors to the growth is consumer awareness and interest in plant-based foods.
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