Ingredients - Bakery and Snacks

Cracking the Citrus Code: Solving Taste, Cost & Supply Challenges in Today’s Volatile Market

Cost volatility, supply instability and pressure for cleaner labels are putting food and beverage brands in a tough spot. Reformulating isn’t optional. It’s essential.

For more information, please visit Yulin HB™.

Healthier Baking Solutions | Arm & Hammer Ingredients

Explore baking powders, acidulant blends, and potassium bicarbonates designed to reduce sodium, replace SALP, cut cocoa costs, and support clean-label baked goods. Discover how Arm & Hammer helps formulators solve today’s biggest bakery challenges.

Breaking the Rules: Deliciously Guilt Free

Join Blommer, Mintel, and Incredo as we explore the trends, drivers for growth in sugar reduction, and the innovative tools available to help your brand stand out in today’s competitive market.

Step-by-step guide to sustainably-sourced flour

Every step in our integrated supply chain can help you achieve your sustainability goals and increase relevance with consumers. With our regenerative agriculture programs, net-carbon neutral mills, and HarvestEdge® sustainably sourced flour options

Ingredients, Money, Time, and Energy are Lost to Waste

If it’s been a while since you thought about waste reduction, it’s time to give it a second look.

Download Candy Sugar Brochure by Südzucker

Candy sugars offer a clean label option for the food industry, providing a distinctive caramel flavour and texture that enhances a wide range of products.

Virginia Dare Taste Foundations

Virginia Dare’s Taste Foundations focuses on four premium extracts: vanilla, coffee, cocoa, and tea. These build the foundation for preferred taste, ensuring that functional food and beverage applications never have to compromise on flavor.

Breakthrough ingredients for better-for-you bread

Our new flour blend is a carefully curated blend of clinically studied ingredients to help you create better-for-you bread that tastes great to help you deliver:

Leveraging the Power of Enzymes to Maximize Value

In today’s dynamic bakery industry, excelling requires more than just great taste. With tightening budgets and rising expectations, manufacturers must balance nutrition, quality, and taste to optimize product value.

Cost-Effective Clean Labels With Enzymes

Bakeries are reconsidering chemical emulsifiers as demand rises for natural ingredients. Thankfully, enzymes perform the functions of the six most common emulsifiers. Beyond clean labels, enzymes also boost the bottom line.

Sweeten Your Treats with Sustainable Syrups

Elevate your products with Green Plains’ premium, low carbon-intensity corn syrups. Drop-in replacements with an up to 40% lower carbon footprint than alternatives, the lowest CI on the market.

Improve texture, volume & appearance with Corbion

Consumers think twice about products that vary in quality. Delivering superior experiences consistently is the best way to keep consumers satisfied and loyal to your brand.

Boost Quality, Reduce Costs With Corbion Dough Improvers

We live in competitive times. Everywhere, bakeries struggle to maintain quality and consistency while at the same time keeping production costs under control.

There’s a better, natural way to deliver top-quality loaves

It’s no secret that consumer expectations keep rising higher

Can your red beet ENDURE the heat?

Endure Beetroot is patent pending vegan, kosher, and simple label red option with improved heat stability in cakes and other bakery applications that can better endure the heat of baking.

Increasingly, sustainability is linked to value

Today, it’s not enough for products to be good for you. Consumers — especially Millennials and Gen Z-ers — not only want bakery products that are good for them, they want products that are good for their fellow humans (and the planet).

BAR BLUEPRINT: Charting Trends to Craft Irresistible Snack and Nutrition Bars

The North American market for snack and nutrition bars reached almost USD 11 billion in and may generate more than 13 billion by

More delicious. More functional. All gluten-free.

While public opinion of gluten has softened in recent times, consumers continue to adopt lifestyle diets that avoid or remove gluten-rich products. And while there's now more variety of gluten-free offerings, it doesn't mean they're all created equal.

How Bakeries Improve Cost Efficiencies, Naturally

Bakeries today must do more with less, even as goals creep higher and higher. There’s less time, less staff, and less budget. But quality can’t decrease. How do you achieve it all?

Discover Premium Berry Ingredients from Fruit d’Or

Fruit d'Or has supplied premium cranberries and wild blueberries to global commercial bakeries for over 20 years. Rooted in the philosophy of "better food, better lives," the company is committed to offering non-GMO products free of pesticides and...

Bakery solves bread resilience problem with Ultra Fresh® Premium 330i

Too many commercial bakeries experience the same problem: they conquer the shelf life issue but at a cost to product texture and quality

GET GREEN FASTER: Low-CI Dextrose/Glucose Syrups

Elevate your products with Green Plains’ premium, low carbon-intensity corn syrups. Drop-in replacements with an up to 40% lower carbon footprint than alternatives, the lowest CI on the market.

Efficacy of OLESSENCE™ B Liquid Natural Flavouring

The main challenge with baked goods today is the prevention of oxidative rancidity with natural alternatives while maintaining the quality, freshness, and flavour of these products.

Bun quality issues? Let us help

Most bakeries occasionally struggle with bun quality, from low product volume to crust issues and grain/cell problems. The good news is that most bun quality problems have easy fixes.

Plant-based prowess

Today, a unique challenge faces food producers. As plant-based awareness grows, consumers are becoming more conscientious of what they eat and how it fuels their bodies. With 75 years worth of experience in development, innovation and delivery, we can...

Fresh is Best! Anti-staling solution for bread from Angel

An innovative solution used to slow down the aging process, extend the shelf life of bread, and solve the problem of "flavor loss"!

Dairy proteins now available from Univar Solutions

Foodology by Univar Solutions proudly partners with Leprino Nutrition as their North American distributor of nutritional ingredients and dairy products.

For more Clean Label Baking Enzymesinformation, please contact us. We will provide professional answers.

Clean Label Ingredients for Shelf-Life Extension

Product waste skyrockets without anti-staling agents and mold inhibitors. But consumers are scrutinizing labels more than ever before. How can you have it all? ​

Sustainability Claims Impact on Consumer Purchases

Discover what consumers say about sustainability claims versus what they do in the grocery aisle. Find out in this can’t-miss proprietary study from ADM: The Role of Sustainability in Consumer Purchase Decision Making.

Tomorrow’s bakery shortenings. Today.

“The Next Generation of Bakery Shortenings” addresses the challenges of today’s functional issues and consumer taste preferences. To say bakery fats are complicated is an understatement.

Cost-effective & efficient: Angel Prebake Solution

After years of systematic research and practical application in the production process and essential ingredients for frozen dough, Angel's pre-bake solution offers comprehensive support.

Explore our tailor-made solutions to revolutionizing the bakery world

We present our solutions in fats and oils that change the game in the bakery industry.

Deliver Delicious Taste in Reduced Sugar Formulas

According to a recent FlavorSum proprietary study, more than half of bar buyers look at sugar content on nutrition bar labels.

Boosting Nutrition with Clean Label Beans

It all starts with the seed...and the grower. But the journey to a higher quality, clean label bean ingredient requires vigilant care, from growing season to harvest and during processing, transportation and logistics.

With NUTRAVA® Citrus Fiber, The Functionality is Baked In

The baking industry is at a crossroads. It is facing multiple challenges today related to inflation, supply and changing consumer demands.

How Commercial Bakeries Can Improve Cost Efficiencies, Naturally

Every day, commercial bakeries must do more with less—less time, less staff, and less budget. But quality can’t decrease.

Creating great taste & texture in high-protein bakery & snacks

Having trouble formulating high-protein bars? Combined with higher molecular weight proteins, such as WPI, ProTake® improves the processability of your bar formulation, preventing cracking and hardness during formulation. And even with over 30% protein,...

How Commercial Bakeries Can Improve Cost Efficiencies, Naturally

Commercial bakeries face a barrage of economic headwinds. Labor shortages, inflation, production costs, and continued supply chain disruptions have driven up operation costs across the country.

A Source of Stability in Supply-Challenged Times

Don’t let an ingredient supply crisis derail your company’s product development and supply plans.

The Future of Healthy Snacking in ASPAC

Discover the next frontier of snacking in the Asia Pacific market. With insights from consumers in China, Japan, and South Korea, this easy to access guide uncovers opportunities in functional snacks that consumers are looking for today. Take your...

A Baker’s Hero: Vital Wheat Gluten

From formulation to finished product, vital wheat gluten is a true superhero when it comes to the bakery. Learn how this humble, plant-based protein rose to greatness by way of robust functionality, affordability and label-friendly credentials… then...

Enhance the shelf life of baked goods now!

Fats in baked foods influence its softness and flavour, however it is also prone to acceleration of oxidation under high temperatures leading to rancidity and shorter shelf-life. Antioxidants can prevent this oxidative rancidity, but most of the...

Sugar reduction and alternatives guide

Cambridge Commodities has selected a number of sugar alternatives including food-based alternative sweetening products, sweeteners of natural origin, and artificial sweeteners.

We offer even more reason to indulge.

Consumers want snacks that are both delicious and nutritious. That’s why we incorporate more fiber and plant-based choices and use ingredients like botanical extracts and microbiome solutions. With our broad portfolio and depth of experience, we’re an...

Beyond The Bar: Innovations and flavor solutions in functional snacking platforms.

The snacking trend has grown steadily over the past decade and shows no signs of slowing down. Driven primarily by health and wellness snacking, consumers are increasingly prioritizing snack applications that merge convenience and nutrition, such as...

Food ingredients from Cambridge Commodities

At Cambridge Commodities, we supply a variety of food ingredients for inclusion in bakery products, cereal, snacks, bars and more. We can also offer bespoke vitamin and mineral blends allowing you to fortify your products and make important health claims.

Bakery Boom: Reinvention invites smart indulgence

While bakery products may be the ultimate comfort food, concerns about sugar and carbohydrate content have led many consumers to feel torn about their fondness for flaky goodness. But with a bit of ingenuity and innovation, it is possible to have your...

Shelf-life enhancement of oils in deep frying conditions

The current food industry crisis is multi-fold in nature that has impacted the edible oil markets globally. The situation has forced manufacturers to settle for the available quality of cooking oil and to extend its shelf-life.

Cracking down on acrylamide

The biscuit and cookie market is changing fast, as we see increasing numbers of free-from, functional and premium products hitting an already-crowded marketplace.

FermenSon Prestige is a ready-to-use wheat pre-ferment for the authentic manufacture of all types of whole loaves. By using traditional methods, FermenSon makes it possible to bake authentic breads in modern bakeries.

FermenSon consists of water, flour, sugar, salt and a starter culture. The starter culture comes from Sweden and contains the specially selected yeast strain Saccharomyces cerevisiae from our sister company Jästbolaget. Thanks to the unique formula, the dosing of FermenSon is many times lower than with self-prepared pre-ferment and has a shelf life of nine months when stored at ambient temperature. 

This innovative clean label liquid improver enables bakeries to boost the volume of laminated products up to 30% while maximizing product margin and production efficiency.

FermenSon Booster enables bakeries to boost the lamination effect which results in laminated goods with a bigger volume, while maintaining the high quality and being freeze stable. 

Want more information on Buy Baking Enzymes? Feel free to contact us.