Formulation strategies help bakers overcome the price volatility of these ingredients.

Flavor and functionality come first, but bakers are looking for nutrition, sustainability and shelf life from these ingredients. 

Those producing frozen artisan doughs may be at greater risk of their product quality being diminished.

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

The effectiveness of texture-boosting ingredients in frozen dough depends on a variety of factors. 

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

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

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

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

Many bakers are opting to fortify with plant proteins to appeal to vegans and flexitarians.