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With insights from across the food processing industry, Food Manufacture explores how ingredient sourcing has changed with a view towards sustainability, before learning more about the major trends driving innovation and change.
Studies have suggested that some consumers may find sourdough easier to digest due to the slow fermentation time, which has renewed interest again in bread.
Clean label is fast becoming the expectation, not the exception By Gill Hyslop Consumers are increasingly reading product labels and searching out ‘clean’ ingredients lists that are shorter and feature recognisable ingredients that are sourced from nature. Artificial or chemical ingredients are the main undesirables, while there is also interest in excluding ingredients that consumers may perceive to be unnecessary. Clean label was found to be a top consumer trend in the 2019 Puratos global Taste Tomorrow report, the ...
Consumers are increasingly reading product labels and searching out ‘clean’ ingredients lists that are shorter and feature recognisable ingredients that are sourced from nature. Artificial or chemical ingredients are the main undesirables, while there is also interest in excluding ingredients that consumers may perceive to be unnecessary.
Sprouted oats, vegan-friendly stabilisers, gluten-free specialist flours and ultra-premium cacao are among the latest ingredients to be made available to the UK bakery market