Articles by Amelia Levin

The Rise of Clean Label Leavenings

The functional strengths of certain leaveners—whether natural or chemical—serve as primary drivers for decision-making

June 15, 2021

Historically, bakery product developers’ main goal when selecting appropriate leaveners for a specific application was simply to attain a specific desired outcome every single time. Consistency mattered.

Plant Based Foods 2.0

How research chefs are moving consumers closer to plant-centered eating

Amelia Levin

August 28, 2020

Plant-based is here to stay. In fact, it likely will be even more of a wave in the future, due to the growing desire among consumers to cut down on, or completely eliminate meat consumption for health and/or out of concern for the environment.

Trending Ingredients and Techniques For a New Era of Baked Goods

Baker's Dozen: A Modern Baking Primer - Bakers range of ingredients in order to keep up with rapidly shifting trends and expanding consumer preferences

Amelia Levin

March 26, 2020

Here are a "bakers' dozen" — 13 — essential ingredients used in commercial baking, drawn from the vast baker’s toolbox that continues to change and evolve at a brisk pace.

Switching from plastic to paper-based packaging often comes with new challenges. This webinar will explore how an ovenable, fiber-based packaging solution can deliver the benefits of plastic with 90% less plastic usage.

Articles by Amelia Levin

The Rise of Clean Label Leavenings

Plant Based Foods 2.0

Trending Ingredients and Techniques For a New Era of Baked Goods

Unlock the Future of Food and Beverage Innovation

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