Mondelez Active Managing Water Activity and Migration Between Bakery Product Elements A global beverage and snack company is actively seeking innovative process to manage water migration that happens between different elements that have different water activity.
Do you have an innovation challenge? Attract a community of innovators to help you find a solution to your problem.
Published Sciences Bakery Shelf-life Extension Natural ingredients such as sour dough ferments will be used to extend bakery product shelf life to 6-months. Both mould-free shelf life and staling will be addressed. By Gary Tucker
Published Food & Beverage Citrus Fiber in Bakery Foods Citri-Fi® citrus fiber improves freshness over time in bakery products by binding available water including water released from flour’s starch gluten to help reduce staling. By Jennifer Stephens
Do you have an innovative technology, product or service? Add your solution to the world’s most advanced open innovation platform and get seen by global corporations seeking new solutions – all free of charge.
Raise your profile and share your expertise! Customise your Member profile, promote yourself as a subject matter expert or start conversations with industry leaders.
Published Revolutionizing Surface Technology RSS Surface Technology’s Commitment to Efficiency and Sustainability By Rafael Schijff, RSS Surface Technology BV
Published FiberSMART achieves GRAS status Anderson Advanced Ingredients achieves GRAS status for FiberSMART FiberSMART is a prebiotic fiber that is 20% as sweet as sugar. By Marion Overmars, Anderson Advanced Ingredients B.V.
Share your thoughts, insights and tips Join thousands of like-minded individuals from across the globe to share your insight on fresh innovative topics by posting articles.
