New products
New products
Natural Mould Inhibition in Bakery Products: Technical Insight into Verdad® Essence WH100
With the ongoing shift toward clean-label formulations in the European bakery sector, the need for effective natural preservation technologies has become increasingly urgent.
Research
The Croissant Revolution: New Opportunities for Industrial Bakers
New research from bakery manufacturer Bridor reveals that Britain’s passion for croissants is stronger than ever.
Flavours & colours
Dawn Foods Launches Seasonal Cake Programme: Meeting Consumer Demand with Tailored Solutions
Dawn foods responds to consumer preferences with seasonal flavours essential for customer engagement and driving sales
Ingredients
Egg Alternatives in Industrial Baking: The Role of Egg 'n Easy Plus
The fluctuating availability and cost of eggs make it essential for bakeries to explore reliable alternatives.
Ingredients
Yeast Proteins: The Egg Alternative European Consumers Are Embracing
With consumers increasingly prioritising sustainability and plant-based options, yeast proteins are emerging as promising egg replacers that
New products
EHL Ingredients launches new selection of seed blends
EHL Ingredients launches five new seed blends for bagels, protein loaves and free-from breads.
Ingredients
No compromise: Nutritious food with optimal taste and texture
Food ingredient specialist Loryma offers functional solutions to improve the nutritional value of pasta, pizza and bakery products.
