While it’s still early days in assessing the full impact of Hurricane Ian on the baking industry, as of Sept. 29, several companies were adjusting to keep their operations running by managing power outages, cell tower outages and severe flooding in central Florida.
Extending the shelf life of baked goods reduces food waste and controls costs. Chemical preservatives, such as calcium propionate, and emulsifiers, such as DATEM and SSL, have been very cost-effective at achieving these goals. However, consumers are rejecting them as they seek out foods with natural claims.
National Bakery Day, established just five years ago, is an opportunity to celebrate the independent retail bakeries that are part of the driving force behind their communities.
London-based Pots & Co is a dessert company that makes its desserts in reusable ceramic pots, which can be repurposed as succulent planters, dip bowls, paint pots or a new dish for customers to bake their own desserts.
The Real Bread Campaign in the United Kingdom is calling for a legal definition of sourdough bread and making consumers aware of what it calls “sourfaux.”
Leading global ingredient supplier Corbion has introduced a new enzyme-based solution, called Vantage 2060, to help bakers deliver consistently high-quality baked products while enabling formulation flexibility.