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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

BENEO to highlight faba bean ingredients at IFT 2022

BENEO to highlight faba bean ingredients at IFT 2022

Demand for plant-based options grows as consumers embrace flexitarian diets.
July 11, 2022
No Comments

Visitors to BENEO’s IFT booth will learn how faba bean ingredients are providing food manufacturers with opportunities for texture improvement in meat and dairy alternatives as well as protein enrichment.


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General Mills Foodservice introduces Gold Medal Remarkable Flour with enzymes

General Mills Foodservice introduces Gold Medal Remarkable Flour with Enzymes

April 27, 2022
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The treated flour assists with fermentation and is ideal for pizza, bagels, and ethnic baking applications.



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Demand for clean label drives new innovative dough conditioners

Demand for clean label drives new innovative dough conditioners

Joyce Friedberg
April 20, 2022
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An area that is impacting bakery manufacturers is consumers’ increasing demand for clean-label ingredients. 


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British investment group Tekcapital announces global expansion of MicroSalt

British investment group Tekcapital announces global expansion of MicroSalt

February 17, 2022
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UK intellectual property investment group Tekcapital PLC has announced a major expansion of its MicroSalt brand.


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new Kerry logo 2020

Kerry announces strategic biotechnology acquisitions

February 15, 2022
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Kerry Group plc ("Kerry") has announced that it has reached agreement to acquire c. 92% of the issued share capital of c-LEcta GmbH (‘c-LEcta‘) for a consideration of €137m, with management to retain the balance.


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Developing better-for-you and tasty, reduced-sodium foods

Developing better-for-you and tasty, reduced-sodium foods

Doug 200
Douglas J. Peckenpaugh
February 8, 2022
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Interview with Ajinomoto about strategies for snacks and baked goods that offer both craveable flavor and better-for-you nutritionals.


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Leavening ingredients help optimize quality, consistency, operational efficiency

Leavening ingredients help optimize quality, consistency, operational efficiency

Manufacturers search for clean-label, nutritionally sound leaveners.
Joyce Friedberg
January 25, 2022
No Comments
Leavening ingredients and leavening aides are important ingredients that help consistently create the textural qualities of various baked goods. And like every ingredient segment within bakery, leavening agents are subject to ongoing shopper trends.
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Stabilizer solutions deliver cleaner labels and healthier alternatives

Stabilizer solutions deliver cleaner labels and healthier alternatives

Bakery companies search for clean-label stabilizers, including hydrocolloids, gums, and starches.
Joyce Friedberg
October 19, 2021
No Comments
Stabilizers such as thickeners, hydrocolloids, gums, and starches are a category of ingredients that many are probably not familiar with, yet they help create the desired texture, mouthfeel, and sensory characteristics of the product.
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Limagrain Ingredients new brand of functional flours

Limagrain Ingredients new brand of functional flours

September 17, 2021
No Comments

Limagrain Ingredients recently introduced Innosense, its new brand of functional flours.


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Exclusive interview with DSM: Shelf-life for bakery products

Exclusive interview with DSM: Maintaining freshness and quality in baked goods

Liz200
Liz Parker
September 16, 2021
No Comments

Snack Food & Wholesale Bakery was recently able to talk to Kjeld van de Hoef, business director baking, DSM, about shelf-life in the baking industry.


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Events

September 13, 2022

Clean-Label Bakery Product Preservation

However, some traditional bakery product preservatives have fallen out of favor with today’s label-reading consumers. In order to fulfill the need for longer shelf life and a clean label, bakers are turning to an increasing range of novel ingredients and strategies.

January 1, 2030

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