Global reducion of fats in bakery won't be a one-size-fits-all solution, says researcher

BakeryAndSnacks Podcast
25/09/2014 3 min
Global reducion of fats in bakery won't be a one-size-fits-all solution, says researcher

Listen "Global reducion of fats in bakery won't be a one-size-fits-all solution, says researcher"

Descargar episodio

Episode Synopsis

With a growing pressure to reduce fats in baking scientists look at novel means of structuring fats and cite waxes oleogels and emulsions as potential alternatives, but this will depend on the market.

More episodes of the podcast BakeryAndSnacks Podcast

Flour, power & politics: ABA’s bipartisan play in a polarised America 04/02/2025
How the EU elections are expected to impact snack producers 03/06/2024
How PepsiCo is sequestering the water from its potato chips to combat the water crisis, and other interesting innovations 16/04/2024
American Bakers Association’s 2024 Convention: Unveiling innovation, advocacy and community service in Scottsdale 11/04/2024
US patchwork of additive bans: Will food manufacturers be forced to come up with a different formulation for different states? 09/04/2024
From exploiting the SuperBowl to fighting malnutrition in Guatamala and scaling up Black smallholder farmers in South Africa: PepsiCo’s global head of Social Impact talks trends in the social impact space 26/03/2024
What impact will the EU Deforestation Regulation have on the baking industry? 12/02/2024
Are you ready to dive into Japan? Ichigo is on a mission to deliver a little piece of culture through snacks 18/01/2024
Cost of reformulation giving you pause? FDF Scotland invites producers to apply for funding from Reformul8 Challenge Fund 4 18/01/2024
PODCAST: Despite the recent onslaught of challenges, ‘the US baking industry is in better shape than it was five years ago’ 19/10/2023
© 2003-2025 ZARZA | AHEAD OF OUR TIME
privacy policy
In God we trust In God we trust
PreSales Questions? Click Here
or call our toll-free line at +1-888-5002068 Miami, Florida, USA