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Healthy Bread & New Production Opportunities for Bakers
Healthy Bread & New Production Opportunities for Bakers Protein, gut health, and functional ingredients are now firmly on consumers’ radar. This shift in the baking industry is driven by active lifestyles and growing interest in food that supports long-term...
What the Pistachio Craze Can Tell us About Bakery Innovation
What the Pistachio Craze Can Tell us About Bakery Innovation If you’ve been to a bakery recently, you’ve probably seen that most offer some kind of sweet good with a pistachio filling or topping. Some might even have a few! The pistachio craze has evolved from a...
Cake Frosting Gets Trendy
Cake Frosting Gets Trendy What’s a slice of cake without deliciously whipped frosting? Turns out, not a lot! According to recent market analysis, the global cake frosting and icing market is projected to grow at a compound annual growth rate (CAGR) of 5.6% from 2026...
Seasonal Product Development: Functionality, Flavor, and Formulation
Seasonal Product Development: Functionality, Flavor, and Formulation The seasonal treats market is projected to reach a mouthwatering USD 82.8 billion by 2026. That steady growth represents how popular limited-time offers have become. Consumers crave authenticity,...
New Rules on Artificial Colors in Food
New Rules on Artificial Colors in Food Food labels are often just as critical as the ingredients in our bakery formulas. Consumers demand "clean" labels, but the path to eliminating synthetic dyes has meant losing the ability to make a...
Sourdough Gets A New Look
Sourdough Gets A New Look For centuries, the baker’s starter has been the steadfast, bubbling heart of crusty hearth loaves. But a quiet, microbial revolution is underway. Today's innovative bakers are deploying their sourdough cultures not just as leavening agents...
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