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    <loc>https://www.bakeryandsnacks.com/Article/2026/09/01/us-egg-prices-plunge-as-manufacturers-stick-with-real-eggs/</loc>
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      <news:publication_date>2026-09-01T10:15:13.608Z</news:publication_date>
      <news:title><![CDATA[The egg crisis failed to crack manufacturers’ reliance on eggs]]></news:title>
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      <image:caption><![CDATA[Eggs remain difficult to remove from food formulations because they perform several technical and sensory functions at once.]]></image:caption>
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    <loc>https://www.bakeryandsnacks.com/Article/2026/09/01/us-food-dye-phase-out-puts-natural-color-supply-chain-under-pressure/</loc>
    <lastmod>2026-09-01T10:27:46.035Z</lastmod>
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      <news:publication_date>2026-09-01T10:27:46.035Z</news:publication_date>
      <news:title><![CDATA[Big Food’s colour promises are colliding with supply chain reality]]></news:title>
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      <image:caption><![CDATA[Vivid colors are central to the visual appeal of many bakery products, making successful reformulation particularly important for the sector.]]></image:caption>
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