Donut Frying Insights

Tapping into tapioca: New starches bring needed functionality to label-friendly space

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For the better part of a decade, brands have struggled to keep pace with consumers’ evolving attitudes around label-friendly formulation. While ingredients like modified starches have fallen out of favor, other newer – but still familiar – plant-sourced...

Tomorrow’s bakery shortenings. Today.

“The Next Generation of Bakery Shortenings” addresses the challenges of today’s functional issues and consumer taste preferences. To say bakery fats are complicated is an understatement.

A Baker’s Hero: Vital Wheat Gluten

From formulation to finished product, vital wheat gluten is a true superhero when it comes to the bakery. Learn how this humble, plant-based protein rose to greatness by way of robust functionality, affordability and label-friendly credentials… then...