Bread consumption may be on the rise again, but consumers are no longer happy with a simple sliced loaf.
They want gluten-free options, whole grain and nut varieties, unique flavors and international textures. They want their bread to taste as fresh as possible, and the ingredients listed on the packaging to be recognizable and clean-label.
That’s a tall order, but it’s one we’ve mastered.
We understand the science behind bread making and how to bring out, balance or mask flavors that occur during the baking process. We also know which spices and extracts can interfere with the fermentation process in yeast, which is essential in making breads rise.
We work with bakeries to design and develop custom flavors that are heat-stable and oil-soluble for high-temperature baking. We partner with them to create flavors that are new, refined or natural, and to address consumers’ concerns about carbohydrates and nutrients.
Our scientists can create custom flavors that hold up to high-temperature baking. We are experienced in solving the baking and flavor challenges associated with alternative flours, and the specific ingredient and labeling requirements of gluten-free and non-GMO products.