News & Analysis on the Bakery and Snacks Industries
“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. Palm oil has largely replaced PHOs for bakery shortenings over the past decade. But palm oil comes with some functional challenges, high saturated fats and environmental concerns.
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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...
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...
While bakery products may be the ultimate comfort food, concerns about sugar and carbohydrate content have led many consumers to feel torn about their fondness for flaky goodness. But with a bit of ingenuity and innovation, it is possible to have your...
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