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.

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Get ready to be a part of something bigger and experience the breakthroughs that are shaping the future. The chase ends at Expo West, and we can't wait to see you there, empowering your future in the world of natural and organic products.

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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