NEWS


Kennedy’s Bakery Production brings you all the latest news and developments in the baking industry. Got a story? Email editor@kennedys.co.uk


Synergy launches new flavour range for protein bars Synergy


Flavours has launched a range


Kerry unveils Biobake™ EgR egg


reduction enzyme Kerry has introduced Biobake™ EgR, an innovative enzyme solution that decreases the number of eggs needed in a wide variety of baking applications, enabling European manufacturers to make the switch from caged to free- range or organic eggs without facing increased costs. Kerry’s new


enzyme system,


developed for baked goods manufacturers to address the rising raw material costs of eggs,


allows


for a reduction in the quantity of egg used in recipes. The innovative enzyme system also provides a solution to regulatory concerns, with the European Commission due to propose legislation to phase out the use of cages in animal agriculture by 2027. Finding solutions to reduce carbon impact is an important sustainability consideration for manufacturers, driven increasingly by environmentally and ethically conscious consumers. Biobake EgR is a sustainable solution that not only eases the switch away from caged eggs but also delivers potential CO2 emission savings of up to 14% when a 30%+ egg reduction is achieved. Egg reduction is a strategy being


used by manufacturers to reduce final product costs, improve margins and overall profits. Biobake™ EgR is a versatile,


clean, cost-optimised egg-


replacement solution that delivers the functional properties of eggs in many different baking applications—and with no change to final product quality.


6 Kennedy’s Bakery Production June/July 2023


Institute of Food Technologists launches product development bootcamp


The Institute of Food Technologists (IFT), a nonprofit scientific organisation committed to advancing the science of food and its application across the global food system, announced today that it has launched a Product Development Bootcamp designed to help improve skills and knowledge, accelerate new product development, and improve the success of new products. IFT’s Product Development Bootcamp is a comprehensive, 10-module


course that will better equip food and beverage professionals with the knowledge and skills necessary to excel in the dynamic and competitive world of product development. Ideal for everyone from the product development novice to the product development veteran needing a refresher on the basics, the course offers a wealth of valuable insights, practical strategies, and real-world examples taught by top experts to accelerate and enhance product development. Upon completion of the course, learners will not only earn an IFT


Product Development certificate but will also gain year-round access to valuable resources and tools that will help them continue their product development journeys. To learn more about the Product Development Bootcamp or to register, go to ift.org/bootcamp.


bakeryproduction.co.uk


of high-impact, concentrated flavours for protein bars, to expand its sports nutrition offering and target manufacturers innovating in the growing sports nutrition bar market. The range comprises eight new flavours, and is targeted at manufacturers looking to launch new products, or optimise existing products. The range includes classic ‘core’ flavours of chocolate, strawberry, and vanilla bean, as well as consumer favourites such as peanut, dark cookie crumb, and coconut. The range also features natural versions of some of the flavour profiles, to offer flexibility to manufacturers in terms of labelling and positioning. Whiting also provided more insight on the flavours: “The new solutions


are concentrated to deliver high-impact flavour, which, in turn, allows manufacturers to offer popular flavours while balancing costs, at a time when raw material and energy prices remain high. Taste is still king for many consumers, who should not, and will not, compromise on flavour. That’s why our new range has also been formulated with cost-optimisation in mind, meaning manufacturers can still create great-tasting products, and consumers can still enjoy their favourite flavours, without being forced to compromise on quality.”


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