Donna Berry

1 month ago | bakingbusiness.com | Donna Berry

While it sounds easy, loading up batters and doughs with fruits and nuts comes with some challenges. It’s important to manage moisture and color bleeding. “When you’re working with real fruits and nuts, there’s always that balance between flavor, texture, pH and process,” said Nicolas Nayener, research and development lab manager, Eurogerm K.

1 month ago | foodbusinessnews.net | Donna Berry

Food texture preference is very personal. Often times it is not thought of unless it puts someone off. This may be exemplified by cooked egg. Some prefer eggs scrambled, whereas others cannot tolerate their sponginess. Identifiable whites and yolks are favored by some, with preference to yolk consistency, runny to solid, quite varied. Sometimes “off” texture is an indicator of product quality. This is particularly true in dairy products.

1 month ago | bakingbusiness.com | Donna Berry

Consumers are moving away from three-square meals toward snacking throughout the day, and bakers are getting selective with ingredients to appeal to discerning consumers who are more conscious about what they eat. Adding minimally processed fruit and nut ingredients is often part of the plan. “Convenient, on-the-go snacking options used to satisfy consumers.

1 month ago | berryondairy.blogspot.com | Donna Berry

They are not going to like where things are going with staples that rely on imports. Cooking oil, for example, is projected to cost nearly double what it was in 2020 when it’s 2030. For the most part, shoppers, while frustrated with the price of eggs in recent months, understood why they were expensive. There was a shortage because the hens got sick. Many also recognize why chocolate is pricey. There’s a cocoa shortage. But cooking oil? That’s a man-made inflation.

1 month ago | dairyprocessing.com | Donna Berry

KINDERHOOK, NY —When Tim Joseph founded Maple Hill Creamery in 2007, grass-fed dairy was not cool. “Vets were not fans of 100% grass-fed herds, because the cows were healthier and that was not good business for them,” he said. Maple Hill was built on the premise that 100% grass-fed organic dairy is better for consumers, the cows, the environment and the farmers.