Bakers Journal

Topic
Alternative Ingredients

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Alternative IngredientsFeatures

January 19, 2022
Kerry highlights top flavours in its 2022 Global Taste Charts

Alternative IngredientsNews

January 17, 2022
Puratos and ReGrained’s Upcycled Food Lab team up to meet demand for lower-carb, higher-fibre bake goods

Alternative IngredientsProducts

January 11, 2022
Cambya sugar replacer helps manufacturers reformulate sweet spreads and filling

Alternative IngredientsProducts

January 6, 2022
‘Vegan Boost’ flavour enhancers accentuate buttery and creamy flavours of dairy- and egg-free versions bakery products

Alternative IngredientsNews

January 5, 2022
Partnership to develop lupin farm-to-fork ecosystem in Canada

Alternative IngredientsProducts

December 13, 2021
Methylcellulose-free solutions for meat substitutes

Alternative IngredientsNewsBusiness and OperationsHealth and SafetyIngredientsTechnical

December 6, 2021
Cargill commits to remove industrially produced trans-fatty acids from edible oils

Alternative IngredientsNewsIngredientsTechnical

December 3, 2021
X-ray beam explores vivid blue food colour protein

Alternative IngredientsProducts

December 1, 2021
B.T. Sweet launches Cambya one-to-one natural drop-in sugar replacer

Alternative IngredientsNews

November 30, 2021
Canadian partnership forms to improve nutrition and functionality of plant-based food products

Alternative IngredientsNews

November 30, 2021
Ingredient companies create consortium to put ‘rare sugar’ allulose on European menus

Alternative IngredientsNews

November 17, 2021
Merit Functional Foods’ new Winnipeg facility ready to produce 90% purity pea and canola proteins

Alternative IngredientsNewsIngredientsTechnical

November 11, 2021
Puratos Canada partners with Everspring Farms to add new varieties of sprouted grains to its bakery products

Alternative IngredientsFeaturesNutritionTechnical

November 7, 2021
Creating Organic Bytes of wholesome cakes serving body, mind and soul

Alternative IngredientsNews

November 2, 2021
Ontario’s Vision Food Innovations looking to expand plant-based bakery business

Alternative IngredientsFeaturesNutritionTechnical

November 1, 2021
Final Proof: Nourish your noggin

Alternative IngredientsProducts

October 28, 2021
Cargill’s soluble rice flour appeals to consumers’ desire for label-friendly ingredients

Alternative IngredientsProducts

October 27, 2021
Reddi-wip launches ‘keto-friendly’ zero-sugar whipped topping

Alternative IngredientsNews

October 14, 2021
New disease-resistant potato developed in collaboration with farmers in Peru

Alternative IngredientsNews

October 13, 2021
Plant-based alternatives to egg and shrimp now on menu at Nestlé

Alternative IngredientsProducts

October 6, 2021
IFF launches CHOOZIT FIT cultures for mozzarella makers

Alternative IngredientsFeaturesIngredients

October 16, 2020
Plant-based baking

Alternative IngredientsFeaturesPodcast

September 15, 2020
Podcast with Caldic: Plant-based baking

Alternative IngredientsFeaturesIngredientsNutrition

September 11, 2020
Final Proof: Fat replacers in calorie reduction

Alternative IngredientsFeaturesIngredientsProfiles

September 11, 2020
Gluten-Free Baking

Alternative IngredientsFeaturesIngredientsProfiles

September 11, 2020
New Trends Rising

Alternative IngredientsFeaturesNutrition

August 17, 2020
Final Proof: Resistant Starch

Alternative IngredientsUncategorizedPodcast

August 11, 2020
Podcast: Plant-based baking and gut health with Caldic

Alternative IngredientsNews

July 8, 2020
Danone’s plant-based category partners with New Acre Project

Alternative IngredientsProductsIngredients

June 23, 2020
Kosher-certified cannabinoids for food and beverages

Alternative IngredientsFeaturesIngredientsNutrition

June 16, 2020
Final Proof: Flowers meet Flour

Alternative IngredientsFeaturesGood NeighboursProfiles

June 15, 2020
Brodflour