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Baking Considerations for the Rise of GLP-1
Baking Considerations for the Rise of GLP-1 If you’ve been tracking industry trends, you’ve probably noticed a significant shift. The rise of keto-friendly, low-carb, and sugar-free baked goods is closely tied to consumer physiology and psychology, driven...
No Gluten, No Problem: Formulating the Perfect Gluten-Free Goods
No Gluten, No Problem: Formulating the Perfect Gluten-Free Goods The term "gluten-free" used to conjure images of dense, crumbly loaves and frustrated customers. Fortunately, that time has passed. The gluten-free market is now valued at $12.3 billion and is growing at...
No Slowing Down Organic Baking
No Slowing Down Organic Baking Despite rising costs, consumer demand for organic goods remains strong. Organic baking is consistently at the forefront, intricately linked with major trends shaping the industry. The organic bakery market is projected to reach $112.54...
Formulating for the Vegan Baking Boom
Formulating for the Vegan Baking Boom While many baking trends come and go, the rise of plant-based baking remains a significant market shift. As ingredient replacements become more commonplace, bakers have a unique opportunity to capitalize on the growing demand for...
Slash the Sugar, Keep the Sweetness
Slash the Sugar, Keep the Sweetness Sugar is not just a sweetener for bakers. It’s a fundamental building block of baking! Sugar contributes to texture, moisture, browning, and shelf life. However, the market increasingly demands reduced sweetness. This is not a...
Looking Back on IBIE 2025
Looking Back on IBIE 2025 The International Baking Industry Exposition (IBIE) is more than just a trade show for bakers; it’s our Olympic Games, our world’s fair. After returning from Las Vegas, our team can confirm that the energy was electric, with...
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