Jungbunzlauer launches new generation of healthy baking powder
Sodium reduction is one of key health trends in baking. Sodium contribution in bakery products is mainly related to “hidden” sources: phosphates and sodium bicarbonate.
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Barry Callebaut introduces sensory language
Unraveling the taste of chocolate Inspired by wine, coffee and craft beer categories, Barry Callebaut introduces a sensory language and tasting ritual for chocolate.
Jungbunzlauer to build new Citric Acid plant in Austria
The global demand for citric acid as a functional and bio-based ingredient in products ranging from food and beverages to detergents and industrial applications continues to grow.
Get your skin ready for life in the light – LUMICEASE
Obtained through biotechnology from one of the most radiation-resistant microorganisms, it prepares, protects and repairs the skin from solar and artificial blue light-induced damage.
Reconnect with your origins for healthier skin – Fensebiome peptide
A holistic peptidic approach towards a double barrier function reinforcement to restore vulnerable skin to its original condition, more like that of our ancestors, in closer contact to nature.
How to make better batters
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Intensity in Color – Dark Red
After trying several powders on their own to no avail, one of our customers requested that we develop a brownie with a high reddish note and a strong cocoa taste.
What is the impact of cocoa in an application?
Cocoa is the primary ingredient to create flavor and color in indulgent products.
The cold process approach in P&C Review
Did you know heating and cooling an emulsion is said to amount for over 90 percent of the total energy cost to produce a formulation?
Barry Callebaut pilots sustainable cocoa production scheme
Indonesia will be the first cocoa-producing nation to be the focus of a series of pilots conducted by Barry Callebaut aimed at improving cocoa farmers’ incomes,