Growth continues in bakery, meat and dairy.

New product innovation is recovering to pre-pandemic levels despite manufacturers facing economic headwinds.

Novotech Food Ingredients will sell the business.

Certain baked goods are easier to fortify, while others will require some more finesse.

Factors like heat, light and the other ingredients in a formulation can all cause added nutrients to lose integrity.

The latest study from Baking & Snack and Cypress Research reveals how new product priorities have shifted post-pandemic.

There are many vitamins and minerals bakers can use to fortify their products and boost consumer appeal.

These nutrients improve the nutritional profile of baked goods and snacks and are growing in demand among consumers.

Proprietary research sheds light on opportunities for food manufacturers amid the rise of GLP-1.

Producers can employ a variety of ingredients — some well-established and others more cutting-edge — to reduce or eliminate saturated fats in their products.