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
The season is nearly upon us, that spooky time of year when the days get short and the nights grow longer. The time of year when the air turns cool and the American palate turns to all things Pumpkin!
Learn More
Pumpkin Beer – A treat from a trick!
Close your eyes and think of the best dining experience you can imagine. Where are you? For most food enthusiasts around the world, that happy spot of gastronomical wonder would be sitting at a French cafe patio table with fresh hot espresso and an assortment of pastry delights.
Learn More
Bonne Saveur-French Flavors Add Next Level
Never underestimate the power of nostalgia, a common saying, but one that has really taken on new life in the flavor industry. With the aging of Gen X and the Millenials, nostalgia has become a booming opportunity for tastemakers.
Learn More
Resurrecting Tastes of the Past Nostalgia and the Flavor Market
View All
