Tough economic times have given rise to a new way of thinking and behaving. The continuing challenges of unexpected weather conditions, global energy concerns, extreme political groups, asylum seekers and shifts in geo-political power all contribute to a new sense of survival and a need for us to manage in difficult times.
Dawn Foods has expanded its range of dry mixes, bases and concentrates with the launch of two new gluten free Muffin Mixes, with further gluten free products to follow later in the year
University College Birmingham (UCB) student Laura Gibbons finalised three classic recipe re-inventions with Dawn Foods Head Application Chef Robin Loud when he recently visited UCB.
The on-trend flavour of salted caramel is now available as part of Dawn Foods’ wide range of Fonds; cream stabilisers that are ideal for a variety of dessert applications.
The focus is on mouthfeel, imprinted foods, embossed coatings and multiple textures in one. New surface textures and ways to create texture, in and on food, will start to be more commonplace with extruding and food ink printing onto edibles. Consumers want fun ways to personalise their edible creations.