 Creating functional, sustainable puff pastries The baking industry is on the search for functional, sustainable ingredients in puff pastries. A functionality test from QUALISOY found that high oleic soybean shortening meets that need. Soy-based solutions performed on par with butter, the gold standard for puff pastries. | |
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 Gluten-free flour finds a foothold in society Gluten-free has become commonplace in today’s food scene, but it is often still met with curiosity and caution by those whose everyday diets don’t require it. Food allergies and food intolerances are a growing public health concern causing higher consumer demand of products that are tailored to meet special dietary requirements. | |
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 Using artisan inspiration to create new products Inspiration strikes anytime and sometimes in the most unlikely of places. By definition, it’s a wave of enthusiasm to express oneself in new and creative ways. It may come from an “aha” moment that sparks immediate action or a reflective discovery leading to a longer passage toward a “that-really-happened?” experience. | |
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