From The Desk of CocoaRadar’s Post

The season is heating up – and the market is already moving. From bakery to snacks, from gluten-free to plant-based – demand for raw materials is climbing, and the smart players are acting now. Here’s what’s shaping the game: 🟠 Flaxseed (golden & brown) – bakery & food producers rushing for premium golden while brown remains the cost-effective high-volume choice. 🟠 Pumpkin seeds – booming in the snack sector, GWS quality lots moving fast. 🟠 Sunflower kernels – no longer just a bakery classic. Strong push into healthy snacks and protein blends. Demand for premium bakery-grade is outpacing availability. 🟠 Buckwheat (whole & flour) – gluten-free is no longer niche: bakery, pasta, blends – demand keeps building. 🟠 Millet flour – the quiet star: perfect for baby food, bakery mixes and clean-label innovation. ✔️ Premium lots are disappearing first. ✔️ The pre-season contract window is closing quickly. ✔️ Early moves = better prices, better choice, lower risk. At Seedea Marketplace, you’ll find all of these ingredients – with verified origins, flexible specs and ready availability. ➡️ https://lnkd.in/dbQfPuC3 September is not the time to start searching. It’s the time to already have your supply locked. #Seedea #FoodIndustry #B2BMarketplace #SupplyChain #FoodIngredients

With rising ingredient prices and high consumer expectations for freshness, how do industrial bakeries optimize costs without compromising quality? POWERFRESH® ACE 2000 is our new enzyme solution for industrial bread that helps address both these challenges. With its lower enzyme dosage, bakery industry can deliver the texture, resilience, and quality consumers love—all while keeping costs in check. http://spr.ly/6041fov3Z #PowerfreshAce #RaiseTheGame #CostOptimization #BakeryExcellence #IFFSolutions

In #materials and #chemicals product optimization, each ingredient or process doesn’t act alone. They can combine to give an effect greater than the sum of their parts (a “synergistic” effect) or less than expected (an “antagonistic” effect). 💡 It is vital to understand these synergistic effects when designing new products to ensure we’re optimising the whole recipe, not just the individual ingredients. Sometimes the biggest benefits come from tuning the relationships between factors, not the factors themselves. 📊 One way to measure these effects is with Sobol indices (https://lnkd.in/ehFzqGpB), which tell us how much of the variation in a product’s performance comes from each ingredient individually, and how much comes from combinations of ingredients working together. In the plot, each line’s colour and thickness show the second-order Sobol index: the stronger and darker the line, the more those two factors interact. In the example here we’re looking at baking a #cake: 📈 Cooking time and number of eggs are tightly linked because eggs both trap and release moisture as they set, so the ideal baking time depends on how much egg you use (and vice versa) 📉 Different flavourings don’t interact with each other because their compounds stay chemically separate, but they show weak synergy with sugar and fats, which influence how flavour compounds are released and perceived

The baking industry is facing three relentless challenges: 1️⃣ Keep bread fresher for longer. 2️⃣ Stabilize performance despite raw material fluctuations. 3️⃣ Innovate within cost and clean-label constraints. The good news? Enzymes can be the answer. They: - Extend softness naturally, - Balance flour variability, and - Replace costly or artificial ingredients. ✅ Do these three things effectively, and you won’t just survive… you’ll lead the baking industry. GRAINAR

Sweet indulgences might soon be more affordable! 🍰🍫 The GST fitment committee has proposed slashing GST on chocolates with cocoa, pastries, ice cream, and cereal flakes from 18% to 5%. The final decision rests with the GST Council on Sept 3-4, 2025. If approved, this move will not only reduce consumer costs but also help boost demand for packaged foods, bakery products, and frozen desserts—supporting both household budgets and the food industry. #GSTUpdate #TaxReform #Chocolates #IceCream #Pastries #CerealFlakes #FoodIndustry #ConsumerRelief #GSTCouncil #GSTNews #InflationEasing #ChennaiAccounts

“A 5–10% input cost increase can throw a bakery’s pricing model off entirely. And tariffs don’t give warning.” Tariffs on imported ingredients like vitamins or enzymes can spike costs overnight. In our latest blog, we explore how these disruptions affect daily operations and what producers can do to respond. 🔗https://hubs.ly/Q03BFlGK0 #BehindTheBlend #Milling #Bakery #REPCO

🍞 Imagine stopping by the bakery on your way to work. The bread is warm, crisp, and smells irresistible. But just two days later, it becomes hard, flavorless, and unappealing. This process is called staling—and it costs the world millions of tons of wasted bread every year. In the U.S. alone, research shows that about 8% of the 14 billion pounds of bread produced annually is returned due to staling. Why does this happen? For decades, scientists debated the cause: moisture loss, gluten changes, crust influence… But the strongest explanation is starch retrogradation. During baking, starch gelatinizes, but over time it gradually returns to a crystalline form. The result? A firmer, drier crumb and that familiar “stale” texture. So, how can we fight it? 🔹 High-protein flours slow down staling. 🔹 Fats and emulsifiers keep the crumb soft for longer. 🔹 Freezing is highly effective in delaying retrogradation. 🔹 Packaging protects the crust, but ironically accelerates crumb staling. We can’t stop bread from staling completely. But we can slow it down, extending freshness for consumers and reducing economic loss for producers. Even small improvements in shelf life can mean millions of loaves saved from waste.

Understanding Swelling Power Test of Flour 🌾 The Swelling Power (SP) test is a key functional property analysis in flour research. It measures how much water starch granules can absorb and retain when heated, which directly influences the texture, consistency, and quality of food products. Why Swelling Power Test Matters Functional Quality: Indicates flour’s ability to thicken and form gels. Baking Applications: Impacts the softness, volume, and moisture of baked goods. Product Development: Essential for cookies, bread, noodles, and gluten-free products. Nutritional Insight: Helps understand starch digestibility and consumer acceptance. Quality Control: Ensures consistency across flour batches in food industries. 📌 In Research & Industry Swelling power is not just a lab value it’s a direct link to product performance, consumer satisfaction, and market innovation. #FoodScience #FlourTesting #SwellingPower #FoodResearch #FoodTechnology #BakingIndustry #ProductDevelopment #QAQC #FoodProcessing #FoodSafety #FoodInnovation #StarchProperties #FunctionalFoods #HACCP #ISO9001 #QAQC #HFML #BakeParlorFlours #QureshiFlourMills

Cookies vs. Biscuits: What’s the Real Difference? 🍪 In the food industry, cookies and biscuits are often used interchangeably, but there are distinct differences that matter in baking science, product development, and consumer perception. Key Differences Texture: Cookies are usually soft, chewy, or dense. Biscuits are typically crisp, light, and flaky. Ingredients: Cookies contain more butter, sugar, and eggs, giving them a richer taste. Biscuits rely more on flour and less fat, resulting in a lighter product. Moisture Content: Higher in cookies → softer bite. Lower in biscuits → crunchy texture. Global Terminology: In the US, “cookies” are sweet baked treats. In the UK, “biscuits” refer to what Americans call cookies. Shelf Life: Biscuits, being drier, usually have a longer shelf life. Cookies may require careful packaging to avoid staling. 📌 Why It Matters in Food Science Understanding these differences helps in Designing recipes for consumer preference. Tailoring products for local markets. Improving quality control and shelf life studies. #FoodScience #BakingIndustry #FoodTechnology #Cookies #Biscuits #FoodResearch #QAQC #FoodSafety #ProductDevelopment #FoodInnovation #FoodProcessing #cfdr #HACCP #ISO9001 #foodindustry #sitefull #informative #EBM #bisconi #innovative #delizia #united #kababjees #peakfreans

Streamlining sweetening with Liquid Sugar Liquid sugar is not just sweet, it’s smart. At 67% sucrose, this water-based sucrose solution dissolves right into food and beverage product production lines. For manufacturing processes where using liquid sugar is an option, it potentially removes the energy-intensive processes and manual handling required when using crystalline white sugar. The result? Smoother, faster, and more cost-effective manufacturing. Most commonly used in soft drinks for its sleek mouthfeel, liquid sugar also shines in dairy products, sauces, fruit fillings, ice creams, and confectionery. It enhances texture, mouthfeel and helps maintain freshness—plus, it primes fermentation processes in beer, cider, and can even be used as the raw material for bee food. Ready to elevate your production efficiency while preserving quality and purity? Liquid sugar might just be the solution you need. Read more on the Ragus website: https://zurl.co/3GFiL #LiquidSugar #FoodManufacturing #Ingredients #Efficiency #SugarInnovation #Ragus