Leavening - Articles | Snack Food & Wholesale Bakery

Innophos adds solution to Levair bakery product portfolio

Ingredient provides bakers with a calcium-based product for consumers, retailers seeking cleaner labels.

April 25, 2023

LEVAIR Select leavening solution is a non-aluminum based alternative to traditional sodium aluminum phosphate.

Bakers want cleaner label, efficiency-driving leavening ingredients

Ingredient suppliers and bakery clients are discovering new products and ways to use existing ingredients.

Joyce Friedberg

January 30, 2023

Ingredient suppliers and bakery clients are discovering new products and ways to use existing ingredients.

Leavening ingredients help optimize quality, consistency, operational efficiency

Manufacturers search for clean-label, nutritionally sound leaveners.

Joyce Friedberg

January 25, 2022

Leavening ingredients and leavening aides are important ingredients that help consistently create the textural qualities of various baked goods. And like every ingredient segment within bakery, leavening agents are subject to ongoing shopper trends.

Puratos USA releases new sourdough, Sapore Leo Organic

April 27, 2021

Bakery ingredient supplier Puratos USA has announced a new addition to their sourdough product range with the launch of Sapore Leo Organic.

Leavening options for clean-label baking

Snack and bakery product developers can use leavening ingredients to improve product performance and quality while meeting label needs.

Joyce Friedberg

April 19, 2021

Industry suppliers offer new and updated leavening ingredients for the development of clean-label snacks and baked goods.

Clean-label leavening agents appeal to consumers

New cleaner-label leavening agents make baking more flexible and efficient.

Joyce Friedberg

December 14, 2020

Leavening is a fundamental ingredient category in baking that performs some serious heavy lifting. Leavening agents help create the textural quality in many baked goods.

The fundamental chemistry of baking cookies

Rich McFeaters

April 15, 2020

One of the concepts often overlooked in the baking industry is that baking is really fundamental chemistry in action.

Biospringer North America Corporation announces $29 million expansion to its Yeast Extract production site in Cedar Rapids Iowa

December 13, 2019

Biospringer North America Corporation has announced an expansion on its yeast extract site in Cedar Rapids, Iowa, to support the growing market trend for natural origin ingredients derived from fermentation.

Supply-chain diversity of leavening agents helps grow bakery product appeal

Leavening agents bring distinct points of differentiation to breads and other baked goods

Joyce Friedberg

December 3, 2019

To successfully bake products requires an astute blend of art and science. A fundamental ingredient in the baking process is the leavening agent. Leavening contributes essential sensory characteristics to bakery products.