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Texture

Home » Topics » Ingredient Applications » Texture
  • Collidersdesserts lead

    Kraft Heinz turns Hershey candies into spoonable desserts

    By Rebekah Schouten
    Colliders desserts come in 12 varieties in Twisted, Chopped and Layered formats.
  • Sophies kitchen lead2

    Fish, chicken alternatives present unique challenges

    By Jeff Gelski
    Require different plant protein strategies.
  • Takishotnuts lead

    Takis unveils new spicy snack nuts

    By Rebekah Schouten
    Takis Hot Nuts come in Fuego, Flare and Smokin’ Lime flavors.
Read More
  • Reesesbigcuppretzels lead

    Hershey unveils Reese’s Big Cups with Pretzels

    By Rebekah Schouten
  • Grilledcheesestretch lead

    Motif research zeroes in on fat performance

    By Sam Danley
  • Impossible burger lead

    Juicy goals for plant-based burgers

    By Jeff Gelski
  • Bombpopmiddles lead

    Bomb Pop debuts dual-textured treats

    By Rebekah Schouten
  • Plant protein lead

    Plant protein choice depends on taste, cost and allergens

  • Beverages lead

    COVID-19 accelerating beverage trends

    By Sam Danley
  • Bunge whitepaper bakerysappeal apr20

    Enhancing Bakery’s Appeal with EIE Shortenings

  • Motifpbsausages lead

    Motif FoodWorks launches new research collaboration

    By Sam Danley
  • Bulletproofcoffee lead

    Personalization among top 2020 beverage trends

    By Sam Danley
  • Dairypuresmoothcottagecheese lead

    Dean Foods gives cottage cheese a smooth makeover

    By Rebekah Schouten
Read More

Bunge whitepaper bakerysappeal apr20
Sponsored Content

Enhancing Bakery’s Appeal with EIE Shortenings

03.19.2020
Recent innovations have led to premium shortenings that utilize naturally derived enzymes to provide the tastes and textures consumers love alongside the production efficiency bakers need.

Downloads

  • Bunge_Whitepaper_BakerysAppeal_Apr20gen
  • Italgrani_Whitepaper_SemolinaFlours_Jun19gen
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