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Share of Additives in the Bakery, Pasta and Biscuit Industry

17 March 20203 min reading

The increase in global demand for bread, biscuits, pasta and bakery products brings with it the growth of the additives market. Increasing consumer awareness of healthy food products in the past few years has skyrocketed the nutritious food market. Consumers are increasingly focused on healthier aging and one of the key elements of this is the prevention and postponement of diseases by means of diets. Increasing aging population, life expectancy and increase in chronic disease cause changes in eating patterns.

Bread additives play an important role in determining the physical and functional properties of bakery products. The use of ready-made foods has increased due to consumer preferences and the increase in the global consumption of bakery products. Bread additives are used to enhance the color, texture, flavor, and stability of bakery products such as bread, cakes, muffins, rolls, croissants, pizza, biscuits, and donuts. Emulsifiers are one of the main ingredients used as bread additives in various bakery product applications. Other ingredients such as enzymes, oxidizing agents and reducing agents are also widely used in bakery applications. Manufacturers of bakery products are increasingly expanding their product range to meet dynamic consumer demands such as functional requirements like low fat and high nutritional value and taste. The demand for different types of bread such as whole wheat and multigrain increases the demand for bread additives.

——COVER STORY INDEX—— 

  • With FRITSCH, we have further expanded our range of solutions for bakery products MULTIVAC Turkey Managing Director Ali Suat Öz explained the latest news in the MULTIVAC world and the new period starting with FRITSCH ahead of IBAKTECH 2020 Exhibition to be held in Istanbul on 26-29 March. [button color="red" size="small" link="http://www.magazinebbm.com/english/with-fritsch-we-have-further-expanded-our-range-of-solutions-for-bakery-products/.html" icon="" target="true"]Read More »[/button]
  • We brought a new dimension to our service range with a testing laboratory Dr. Lutz Popper, Head of R&D, Mühlenchemie “The testing laboratory is flexible enough to simulate almost all production processes. This allows us to test various enzyme systems for the customer until a complete and accurate product is determined, and the customer does not have to split his routine production to carry out his own tests. As it is clearly seen, this saves great amounts of time and money. It also assures the customer not to encounter any major problems when they change their production system according to the new recipe.” [button color="red" size="small" link="http://www.magazinebbm.com/english/we-brought-a-new-dimension-to-our-service-range-with-a-testing-laboratory/.html" icon="" target="true"]Read More »[/button]
  • Food Safety - Facility Risk Assessment Dave Ross, Marketing Manager, APAC,  Environmental Science We can talk about four main elements for an Integrated Pest Management (IPM) plan in a decent facility. In this article, we will give more details about the first of these, facility risk assessment. Your pest manager will make a detailed assessment of your facility. However, if you are the plant manager responsible for pest control, you also need to know how to make your own assessment. [button color="red" size="small" link="http://www.magazinebbm.com/english/food-safety-facility-risk-assessment/.html" icon="" target="true"]Read More »[/button]
  • We have surprises for bread and pastry sectors Berivan Yılmaz, Mekgıda Export and Marketing Manager Everyday producing new mixes and developers for the bakery and pastry sector, Mekgıda will meet its customers with surprise products at the IBAKTECH exhibition. Berivan Yilmaz, Export and Marketing Manager of the Brand, said that they have maintained the same customer satisfaction level they achieved in the Turkish market in world markets. Yılmaz stated that they are working hard to increase the number of countries they export from 35 to 50. [button color="red" size="small" link="http://www.magazinebbm.com/english/we-have-surprises-for-bread-and-pastry-sectors/.html" icon="" target="true"]Read More »[/button]
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