News
Why Protein is Becoming Non-Negotiable: GLP-1 Medications, “Better-for-You” Eating, and the Rise of Indulgent Nutrition
The role of protein in the modern diet is undergoing a massive structural shift. What was once a niche macronutrient associated primarily [...]
The Future of Baking: Why Clean Label Bromate and DATEM Replacers Matter
The global bakery industry is undergoing a major transformation driven by consumer demand for clean label products. Today’s shoppers are increasingly focused [...]
Get Ahead of Fall Flavor Trends: Why Food Brands Must Act in June
Fall may feel far off in June, but for brands in the food, beverage, and functional ingredient industries, the autumn buying season [...]
The Lunchbox Staple: Better Bread Starts Here
Sandwiches remain a cornerstone of school lunches. From classic PB&J to deli meats and plant-based alternatives, bread must perform reliably day after [...]
How Global Sulfur Disruptions Are Reshaping the Phosphate Ingredient Market
Recent geopolitical events and policy shifts are creating ripple effects across one of the most foundational—but often overlooked—chemical supply chains in the [...]
Grain Blends and Whole Grains: Enhancing Commercial Bread through Nutrition and Functionality
Why Grain Blends Matter in 2026 In the modern commercial baking landscape, grain blends and whole grains are no longer just ingredients; [...]
News
Why Protein is Becoming Non-Negotiable: GLP-1 Medications, “Better-for-You” Eating, and the Rise of Indulgent Nutrition
The role of protein in the modern diet is undergoing a massive structural shift. What was once a niche macronutrient associated primarily with athletes, bodybuilders, and chalky meal-replacement shakes is now a daily priority for the mainstream consumer. Two major forces are driving this market transformation: the rapid medical adoption [...]
The Future of Baking: Why Clean Label Bromate and DATEM Replacers Matter
The global bakery industry is undergoing a major transformation driven by consumer demand for clean label products. Today’s shoppers are increasingly focused on transparency, seeking foods with simple, recognizable ingredients and fewer artificial additives. As a result, traditional functional ingredients such as potassium bromate and DATEM (diacetyl tartaric acid esters [...]
Get Ahead of Fall Flavor Trends: Why Food Brands Must Act in June
Fall may feel far off in June, but for brands in the food, beverage, and functional ingredient industries, the autumn buying season has already begun. Consumer demand for fall flavors like pumpkin, apple, cinnamon, and maple continues to arrive earlier each year. From coffee launches in mid-August to grocery retail [...]
The Lunchbox Staple: Better Bread Starts Here
Sandwiches remain a cornerstone of school lunches. From classic PB&J to deli meats and plant-based alternatives, bread must perform reliably day after day. That means it needs to stay soft, resilient, and fresh longer—without sacrificing flavor or texture. This is where dough conditioners and shelf-life systems play a critical role. [...]
How Global Sulfur Disruptions Are Reshaping the Phosphate Ingredient Market
Recent geopolitical events and policy shifts are creating ripple effects across one of the most foundational—but often overlooked—chemical supply chains in the global economy. For companies like Thymly Products that rely on phosphate-based ingredients, including baking and functional food applications, the current disruption in sulfur and sulfuric acid markets is [...]
Grain Blends and Whole Grains: Enhancing Commercial Bread through Nutrition and Functionality
Why Grain Blends Matter in 2026 In the modern commercial baking landscape, grain blends and whole grains are no longer just ingredients; they are strategic assets for product differentiation. As consumer demand shifts toward "better-for-you" options, industrial bakers are utilizing custom grain systems to improve nutritional fortification, sensory appeal, and [...]
Choosing the Right Baking Powder: Why One Size Never Fits All in Commercial Baking
In commercial baking, consistency is everything. From volume and crumb structure to flavor and yield, bakery performance depends on precise control across every step of production. One ingredient that plays an outsized role in delivering those outcomes is baking powder. Yet despite its critical function, baking powder is often treated [...]
Organic Matcha Green Tea: Why It’s One of the Fastest‑Growing Premium Ingredients in Food & Beverage
Organic Matcha Green Tea Powder is no longer a niche ingredient reserved for specialty cafés; it is a category leader in the global food and beverage landscape. As consumers increasingly demand clean-label and sustainably sourced products, organic matcha has emerged as the clear choice for brands seeking premium positioning. As [...]
Supporting Our Community: Always Part of the Recipe at Thymly Products
At Thymly Products, we believe that great things happen when people come together. Just like the precision required in commercial baking, building a strong and vibrant community requires the right mix of ingredients—care, commitment, and a proactive investment in one another. Supporting our local community in Harford County isn’t just [...]
Sustainability at Thymly Products: Building a Greener Tomorrow
Thymly Products (TPI) is committed to sustainability in food manufacturing through three core pillars: energy efficiency, a verified 68% reduction in solid waste, and responsible sourcing. By partnering with local agriculture and upgrading facility tech, TPI integrates environmental stewardship into daily operations. Why Sustainability Matters in Food Manufacturing Sustainability ensures [...]