Bread
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 bread 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.
Our Capabilities
Our scientists can create custom bread flavors that hold up to high-temperature baking. We are experienced in solving the baking and bread flavor challenges associated with alternative flours, and the specific ingredient and labeling requirements of gluten-free and non-GMO products.
Latest News
For centuries, fermentation has been food’s best party trick. Bread rising, beer bubbling, soy sauce deepening in umami glory—all thanks to microorganisms that know how to throw a molecular rave.
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Precision Fermentation
Picture this: you’re walking past a bakery, and before you even see the cookies, your mouth starts watering. That’s not magic—it’s flavor anticipation, and it might just be the most underrated force in product innovation today.
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Snack to the Future
Welcome to 2025, where less really is more—at least when it comes to food portions. Gone are the days of value-sized everything. Today’s consumers want just enough. Not too little. Not too much. Just right.
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Satisfy in a Single Bite
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