There are many reasons why bakers today are looking to limit their use of eggs and other ingredients of animal origin. Whether you want to keep an eye on the bottom line or formulate for the vegan bakery trend, replacing these ingredients in baked goods is becoming easier as more sophisticated solutions hit the [...]
There are ever growing reasons to find egg replacements in a bakery setting. One aspect is savings: while egg prices rise and fluctuate, many egg replacers can come at half the cost. A few other reasons are supply chain issues, allergies or for vegan baking. The functions of eggs in bakery goods include: Emulsifying: [...]
Vegan Baking What is Vegan Baking? Vegan baking is a type of specialty baking which includes sweet and savory products made in compliance with the strict requirements established by the vegan diet. It requires careful selection of plant-based ingredients to provide functionality and flavor similar to those of eggs, dairy, animal fats, [...]
Plant-based Protein What is Plant-based Protein? Plant-based proteins are isolated or concentrated proteins obtained from plant sources such as seeds, nuts and grains. They are developed to meet consumers need for healthy, ethical and sustainable diets1 In baking, plant-based proteins are used for their nutritional value and functional benefits in bread, muffins, [...]
Update from SHIFT20 The annual IFT (Institute of Food Technologists) trade show moving completely online is just one sign of a shift happening in the food and baking industry. The virtual conference focused on other shifts the industry is seeing—formulations, packaging, technology, food safety, consumer tastes and everything in between—and how to adapt and [...]
The vegan trend may have started off small, but it’s a force to be reckoned with these days. For bakers, it means replacing key functional ingredients. However, it’s also an opportunity for innovation and powerful solutions. So what do you need to know about it? Our first guest to weigh in is Mark Floerke, [...]
