KANSAS CITY — The perception of clean remains a powerful force in food and beverage product development. What started as a trend focused on removal of specific ingredients from formulations has rippled through the supply chain and to the farm. Food and beverage manufacturers are advocating for improved production practices to enhance the functionality and sustainability of raw materials.
During the Wheat Quality Council’s annual meeting in Kansas City on Feb. 20, Hayden Wands, vice-president of global procurement, commodities for Grupo Bimbo S.A.B. de C.V., Dallas, told attendees consumer desire for clean labels is altering the way commercial bakers are baking bread. This interest has created a need for improved wheat functionality.