Baking & Snacks
Our experts in the Bakery & Bread segment are keen to help you create the comforting sensation of freshly baked goods while also developing exciting new bakery products focusing on the current trends in the market – be it protein-enriched or sugar-reduced baked goods. We have the knowledge about the current trends in the bakery segment and are keen to produce excellent formulations and products that address these trends in the best way.
Do you need a solution for gluten-free products, the increasing demand for natural and fresh products or clean label options, we have the experts that create tailor-made solutions for your product. Our Food Application and Development Centers strive to design the perfect crumb structure and color, the ideal volume, and the best taste to satisfy your customers’ desire for baked products.
- Anti-caking agents
Ingredients like calcium stearate keep powdered foods like flour from clumping together.
- Color additives
Synthetic and natural, food-safe colors change or preserve the appearance of food.
Additives such as mono- and diglycerides prevent ingredient separation and soften bread dough.
- Leavening agents
Calcium carbonate and other leavening agents help dough rise.
- Sweeteners and flavor enhancers
While additives like aspartame make food sweeter, flavor enhancers create food that tastes better.
- Vitamins and minerals
Food enriched with vitamins and minerals provides more nutrition than the same food in its original state.