bake - November/December 2024 - 24
why
consistency matters
Bakery ingredient
innovators are delivering
profound results.
BY JOHN UNREIN
Bakery ingredient companies are driving innovation in
the product development phase. The end result? Higher
quality products with greater consistency.
At Corbion, Ashley Beech, bakery applications development
manager, explains that " clean label is still our No. 1 ask. "
The health and wellness trend continues to migrate
through all facets of life, driving demand for products
that assist with brain function and stress support, for
example. In turn, bakery product developers are seeking
ingredient solutions.
" We are removing some of these chemical dough
conditioners and finding clean label alternatives, "
Beech says. " We really see continued growth for the
health and wellness trend. People want products that
offer more health benefits such as fiber and heart
healthy. This is driving demand for a lot more data
24 < NOV-DEC 2024 | bakemag.com
for functional health. It is here to stay - definitely. "
The marketplace is also witnessing growing concerns
from retailers about sustainability and environmental
impact, she points out.
Such factors are driving demand for sustainably
sourced palm oils and cage-free eggs, for example,
and packaging that offers more recyclability and is
eco-friendly and ethically sourced.
The marketplace, thus, requires solutions that are cost
effective and offer balanced eating quality.
" What is great about Corbion is that we work with
multiple suppliers. We have a huge toolbox - with the
latest and greatest technology access, " Beech offers.
" We have a group of scientists that use the newest
technology in enzyme, ingredient and leavening systems
to create custom blends for customers' shelf life and
eating quality needs. "
Corbion takes innovation a step further by examining
cost-savings solutions.
" We are currently investigating cake bases that could be
used for not just cakes, " Beech says. " We are researching
flavor optimization. We have a toolbox of flavors and taste
modulators that we can work with. We are also working
on blends to meet eating-quality and shelf-life needs
EQUIII + BRIDOR
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bake - November/December 2024
Table of Contents for the Digital Edition of bake - November/December 2024
bake - November/December 2024 - Intro
bake - November/December 2024 - 1
bake - November/December 2024 - 2
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