Bakers can expect to see more options added to their toolbox of ingredients

The longevity of baked goods and snacks depends on many variables producers may overlook.

Consumer research post the COVID-19 pandemic reveals three significant themes concerning consumers.

Many consumers are avoiding certain fats and are drawn to ‘no saturated fat’ claims.
 

A challenge with removing sugar-based carbohydrates is the lack of sugar available for yeast function in yeast-leavened baked goods.

Baking powder eliminates the need for separate measurements and ensures consistent results across recipes.

Enzymes are powerful micro-ingredients that enable bakers to improve baked goods and clean up labels.

Custom blends can be precisely formulated to achieve the rising time needed.

Experts recommend an encapsulated baking powder or baking soda as a protective mechanism for chemical leavening stability.

Sales and adjusted EBITDA both decline.