Today’s consumers have a far more diverse set of wants and needs than ever before, but they still want an indulgent treat. And while they’re expecting it to be vegan, gluten-free, egg-free, dairy-free or plant-based, they are not prepared to compromise...
DuPont Nutrition & Biosciences has launched two new emulsifier solutions to help the bakery industry meet consumer demand for friendlier labels and a smaller reducing their carbon footprint.
Veganism, egg shortages and price fluctuations have increased the demand for egg free replacements – especially for baked goods. But it’s not that easy to replace the egg, writes Ulrick & Short’s marketing and communications expert, Robert Lambert.
The Mexican bakery giant has refined the recipes of its Arnold, Brownberry and Oroweat bread brands to shrink ingredient lists – a move it said satisfies consumer demand.
Cargill has developed a range of plant-based lecithins that assist bread producers formulate clean label and allergen-free production without compromising on functionality.