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Home » Topics » Ingredients » Functional

Functional
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Functional ingredients like fats & oils, gums & starches, dough conditioners, leavening, preservatives and salt.

Topics

Fats & Oils

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 & Starches

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.

Dough Conditioners

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.

Leavening

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.

Preservatives

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.

Salt

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.

ARTICLES

IFF launches Enovera, an enzyme-only solution for the baking industry

IFF launches Enovera, an enzyme-only solution for the baking industry

March 25, 2021
No Comments

IFF has announced the launch of Enovera 3001, an enzyme-only solution as the newest addition to IFF’s range of ingredients for the bakery industry.


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Market report and product development strategies for gluten-free snack and bakery products

Market report and product development strategies for gluten-free snack and bakery products

Sales of gluten-free products are poised to soar in 2021.
Kimberly J. Decker
March 19, 2021
No Comments
Gluten-free market report and product development strategies for gluten-free snack and bakery products.
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Bakery snacks category and market growth

Bakery snacks category and market growth

During the COVID-19 pandemic, consumers opt for sweet treats like snack cakes, doughnuts, and more.
Liz200
Liz Parker
March 17, 2021
No Comments
Category data and market analysis for bakery snacks like snack cakes, snack pies, muffins, including COVID-19 pandemic impact.
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Ardent Mills new flour blend for keto and low new carb baking

Ardent Mills new flour blend for keto and low new carb baking

March 16, 2021
No Comments

Ardent Mills today announced the launch of its Keto Certified Net Carb Flour Blend, the industry's first major net carb flour blend for keto and low net carb baked applications.


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Fonterra NZMP releases new carbonzero certified butter

Fonterra's NZMP releases new carbonzero certified butter

North America will be the first region to access carbonzero certified NZMP Organic Butter.
March 15, 2021
No Comments

NZMP, Fonterra’s dairy ingredient and solutions brand, has launched a new carbonzero certified Organic Butter to the North American market.


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Grüninger establishes new flavoring process for margarines and bakery fats

Grüninger establishes new flavoring process for margarines and bakery fats

March 10, 2021
No Comments

Grüninger AG, a Swiss producer of industrial and commercial margarines, has developed a new technology to produce palm-free, vegan and vegetarian margarines in which any off-note flavors are effectively taste masked.


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AAK logo

AAK adds organic offerings to expand fats and oils portfolio

March 8, 2021
No Comments

AAK has announced it has received CCOF (California Certified Organic Farmers) certification at AAK facilities in Richmond, California and Port Newark, New Jersey.


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AAK natural plant-based specialty lecithins

AAK natural plant-based specialty lecithins

Ultimate solution for healthier food and beverage products with clean and sustainable label claims.
February 24, 2021
No Comments

AAK now offers a line of natural plant-based specialty lecithin emulsifier solutions that help improve nutrition, functionality, and processing of a wide variety of food and beverages.


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Clean-label snack and bakery formulation insights

Clean-label snack and bakery formulation insights

Snack and bakery formulators search for clean-label ingredients.
February 19, 2021
No Comments
Clean-label snack and bakery insight and analysis for new product development, including ingredient options.
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AKFP Organic Native Tapioca Starch

AKFP Organic Native Tapioca Starch

February 14, 2021
No Comments

American Key Food Products (AKFP) has launched its Organic Native Tapioca Starch, adding a versatile, clean-label ingredient to its portfolio of specialized cassava-based and organic offerings.


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Events

June 17, 2020

Roundtable: State of the Industry

On Demand BEMA’s leadership will engage in a roundtable discussion focused on current events, the state of the industry and an outlook for the remainder of 2020. Tune-in for dialog about recent lessons learned and information on upcoming opportunities being brought to you by BEMA.

April 22, 2021

Clean Label Snack & Bakery Shopper Insights

Food industry dynamics like organic, natural, ingredient avoidance, and overall product simplification continue to drive category growth. Understanding shopper patterns related to these trends helps provide a roadmap for future product strategies. This webinar will highlight shopper intelligence from Thea Bourianne, MBA, RD, LDN, manager of solutions consulting for Label Insight, a leading CPG metadata specialist that performs comprehensive ingredient analysis to identify unique product attributes across over 30,000 brands and a leading collaborator with IRI.
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