These ingredients offer many benefits to frozen dough and final product quality.

Removing allergens from a bakery application can result in significant loss in functionality and flavor.

Replacing the functionality of key allergens in bakery formulations requires multiple ingredient solutions.

Allergen-free formulating opens the door to new consumers and improved food safety.

Egg prices skyrocketed in 2022 and 2023, and costs are still affecting the bottom line of bakeries.

Formulation challenges change based on the type of cake being made.

Bakers have a wide variety of ingredients to choose from when finding substitutions for the many attributes of eggs.

Recent developments include oligosaccharides with prebiotic benefits, fiber from upcycled resources and more.

Using a mix of fibers can mitigate density problems.

Formulations must maintain texture and taste in order to keep consumers happy.