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Sustainable solutions redefine baking industry practices 🍩 🥨 🥐 Read further insights from our experts

Valio's experts Terhi Aaltonen & Mika Parviainen reveal the latest in the bakery world: 🌱 Natural ingredients & clean labels: Consumers love short, simple ingredient lists. Valio’s specialty powders & butters are the secret to tasty, additive-free baked goods! 🍪 Health & wellness: Create healthier treats with less sugar, carbs, and more protein without sacrificing flavor. High-protein cookies, anyone? 🥐 Lactose-free options: Catering to dietary needs with lactose free butter and milk powders. Gut health matters! 🌍 Sustainability: Valio's new products, like Valio Carbo® butter and milk powders with reduced carbon footprints, are leading the way to a greener future. 💡 Expert collaboration: Our team works closely with clients to perfect recipes and overcome challenges. Passion and innovation drive success! Join the trend and bake the future with Valio 💚 Read the whole article 👉  https://lnkd.in/eV_ahSyk #BakeryTrends #CleanLabel #SustainableBaking 

Flavor, quality and fair price! I just tried this product from the Pingo Doce brand and I need to share my satisfaction with all of you. It is a low-fat yogurt, without added sugar, with 3% passion fruit juice, 1.4% fiber and 0.05% turmeric. The big news is not the addition of turmeric (which gave a super special color to the product, which by characteristic, we already think of yellow as it comes from passion fruit), the difference is that it is sweetened with stevia! Yes, Pingo Doce own brand product that costs less than €0.50 with the addition of the noble natural sweetener stevia! I was surprised by the flavor, aroma, texture, color... I was even more surprised by the nutritional quality, list of ingredients (clean label) and price! As a Food Engineer and PhD in Nutrition and Food Chemistry, I need to congratulate Pingo Doce for this movement in favor of health, and especially for making this revolution affordable for the Portuguese people! #cleanlabel #healthyfood4all #innovation #health #foodscience #foodtech #nutrition

🥑 𝐄𝐥𝐞𝐯𝐚𝐭𝐢𝐧𝐠 𝐅𝐨𝐨𝐝 𝐐𝐮𝐚𝐥𝐢𝐭𝐲: 𝐓𝐡𝐞 𝐑𝐨𝐥𝐞 𝐨𝐟 𝐅𝐮𝐧𝐜𝐭𝐢𝐨𝐧𝐚𝐥 𝐒𝐲𝐬𝐭𝐞𝐦𝐬🥕 Food manufacturers are always striving to enhance the experience of their products - whether that is taste, texture, nutrition or substantiality. However, behind every tasty food is a recipe of scientific accuracy and carefully considered formulation - enter functional systems. These systems are comprised of a blend of meticulously selected functional ingredients, that play a critical role in ensuring quality, stability, and value of food products. From improving texture to extending shelf life, functional system ingredients are the detrimental to the food industry. I'd be interested to hear what people in the industry think the most important category of functional ingredient is? #FoodAndNutrition #FoodIngredients #FoodIndustry #FoodInnovation #FunctionalIngredients

Check out the interview with Youval Saly, our VP of Sales and Marketing, to discover why #magnesium has become a crucial health ingredient for everyday consumers, and to learn about effective delivery methods in food and beverage products. Special thanks to Joshua Poole and Nutrition Insight for conducting the interview. #minerals #magnesium #foodandbeverage #food #beverage

Protein in cereal is an emerging trend. WK Kellog and others see growth: #food #foodmanufacturing #industrytrends #fun #innovation Food Dive "As a newly spun off company following its launch as a fully-cereal business last year, WK Kellogg Co is aiming to redefine its role in the breakfast space as one that provides nutritious offerings." https://lnkd.in/gmjTu2X6

The science of flavour is deeper than you might think. When a partner engages with our Centre for Culinary Innovation to help put a food product on the market , we put our top food scientists and chefs on the case. We work to identify the attributes of the product (flavour profiles, ingredient characterization, shelf life), help in process and manufacturing improvement, and even formulate functional ingredients to maximize nutrition and taste. Whether its alternative dairy products, making miso from Albert-grown pulses, or even finding new alternative sweeteners for baked goods, science can make your food dreams come true. Have a food product that you want to improve and put out on the market? Connect with our team right now and get started on your impact! 👇 https://lnkd.in/gXMpc24e #NAITAppliedResearch #ImpactHappensHere #FoodScience #CulinaryInnovation #SustainableFood #FarmToFor

In the realm of food preservation, freeze-drying stands out as a technological marvel that seamlessly merges science with nutrition. This method, renowned for its ability to retain the original flavor, color, and nutritional content of foods, has become a cornerstone in the world of preserving fruits, vegetables, and berries. In this exploration, we delve into the scientific intricacies of freeze-drying and unravel the nutritional prowess it imparts to these delectable edibles. Check out our blog post; . . #centralsun #driedfruits #freezedriedfruits #estoniaproducer #bulkprice #fruitpowder #freezedriedproducts #foodmanufacturing #fooddistributor #foodindustry #driedfruitindustry #freezedriedpowders #juicepowders #organicproducts #foodindustrymanyfacturing #driednuts #driedseeds #healthysupplements #foodsupplements #naturalfoodcolors

Hey ! Have you ever seen a product that claims to have simple ingredients but looks strange? That might be because of something called "extrusion." Let's break it down. What is Extrusion? It's making food by pushing gooey stuff or thick paste through small holes. This method has been around for ages and is used to make many of the everyday foods we munch on. Some say it helps keep the good stuff, like vitamins and minerals, in our food. But how much good stuff stays depends on how they do this "extrusion" thing—some ways might not be so great for keeping the good stuff. 🤔 The thing to remember: Experts aren't completely sure if this method is always good for food. Some studies say it might change the protein and cause us to lose important parts of our food that help us stay healthy. 🔬 The research: Some reports say it could affect the health of our food and reduce the amount of good things we need. 🚫 What we do: We try to be careful with food made this way. When using it, we check carefully to ensure it's still good for you. 🌟 Pick wisely: Even if food looks tasty, knowing what's in it is important. Quality matters, even when it's not talked about a lot. 🛒 Making smart choices: At Mamuko, we're all about sourcing and offering foods that maintain their nutritional integrity, ensuring the best for our customers' health and well-being.

Expo West 2024 was brimming with innovation! As we explored and tasted our way around the organic and natural products Expo, we noticed a few key nutrition trends. Here’s a glimpse of what the FoodMinds team saw and sampled. 🍽️ Unexpected Protein: Ice cream, pasta, crackers and even coffee—we saw more protein-per-serving in unexpected foods, showing a continued consumer preference for higher protein choices. 🍪Indulgences 2.0: Sweet treats are finding new ways to appeal to the health food market, with options like higher nutritional content and plant-based desserts on the rise. 🍵Function in Hydration: From flavored and sparkling waters to prebiotic sodas and kombuchas, the offer of extra benefits and enjoyment are at the helm of the ever-expanding beverage market. What trends did you notice at this year's Expo West?  #ExpoWest