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" We really see continued
growth for the health
and wellness trend. "
Ashley Beech, bakery applications development manager, Corbion
to meet all those texture buckets. "
" We love the creativity in that way of thinking. It is
great for our team to use that innovation to develop
out-of-the-box ideas. "
And finally, Corbion can work with customers to
decrease costs. Solutions such as egg extenders and
egg replacers help bakers manage ingredient costs.
" Cost is still a big driver, " Beech says. " Corbion works
with our customers to figure out cost-effective solutions. "
Corbion is the global market leader in lactic acid and
its derivatives, and a leading supplier of food preservation
solutions, functional blends, and algae ingredients.
Corbion uses its unique expertise in fermentation and other
processes to deliver sustainable solutions for the preservation
of food and food production, health, and our planet.
Recently, Corbion, announced that it is further elevating
two outstanding leaders to accelerate growth in its
North American bakery division. Todd Oelschlager has
been promoted to vice president of bakery sales, North
America, while Jeff Stephens has been appointed senior
director of bakery sales, North America.
Oelschlager has been a dedicated Corbion team
member for 10 years, consistently driving customer
successes and playing a pivotal role in the company's
expansion within the bakery market. As vice president
of bakery sales, North America, he oversees bakery
sales and technical service teams, bringing strategic
acumen, experience and extensive market insight to
the role.
Stephens, with more than 25 years of industry experience
(including three years at Corbion), has contributed
significantly to the strength of the company's bakery and
milling teams, providing both leadership and a deeply
sophisticated understanding of industry challenges.
As the senior director of bakery sales, North America,
he focuses these abilities toward further enhancing
Corbion's standing and future growth in the segment.
The appointments underscore Corbion's commitment
to nurturing talent within the company and driving
growth, innovation and sustainability in the region's
bakery sector.
2025 trends
Trend watchers want to know what comes next, and Whole
Foods Market's Trends Council recently unveiled their top 10
anticipated food trends for 2025 in the retailer's 10th annual
Trends predictions report.
Whole Foods Market predicts a boom in hydrating readyto-drink
beverages, a new wave of aquatic ingredients, added
crunch to every meal, and fusion snack foods with international
appeal. These and more are set to influence the food landscape
in the coming year.
The Whole Foods Market Trends Council is a collective of more
than 50 Whole Foods Market team members ranging from foragers
and buyers to culinary experts who develop these trend
predictions each year through a combination of deep industry
experience, keen observation of consumer preferences, and collaborative
sessions with emerging and established brands.
" Our tenth anniversary of trend forecasting marks an important
milestone for us, reflecting a decade of sharing innovation
and culinary exploration that crosses every aisle, " says Sonya
Gafsi Oblisk, chief merchandising and marketing officer at
Whole Foods Market. " This year, we're especially excited to celebrate
how far we've come by spotlighting trends for 2025 that
not only reflect growing consumer preferences but also push
the boundaries of what's possible for the world of food. We're
eager to see these trends take shape and inspire our customers
in the year ahead. "
" Whole Foods Market has been keeping an eye on trends and
spotlighting innovation in food and beverage from the beginning, "
says Cathy Strange, ambassador of food culture for
Whole Foods Market and member of the Trends Council. " From
important food movements around animal welfare, climate, and
transparency, to the evolving tastes and preferences of consumers,
trends in food end up driving our dinner table conversations
for years to come and help spark some of the best ideas
and solutions for the future. "
International snacking
The snack aisle is a perfect place for disruption with brands taking
on salty snacks like popcorn and adding in global flavors to
create fusion foods that have mass appeal and entice consumers
to try something new. On packaging, brands can tell their
snack story by sharing their cultural roots and nostalgic childhood
food memories. Products in this trend introduce consumers
to different parts of the world through a mix of traditional
international snacks like chamoy candy and new combinations
like mango sticky rice chips or a chili crunch oil edamame.
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