DeVeau succeeds Glenn Richter.

Formulators need to optimize extrudate by balancing different plant proteins and starches.

Previously was with Corbion.

Bakers must account for the functionality they’re losing when reducing or fully replacing eggs or dairy in a formulation. 

A variety of ingredients are available to increase protein content in extruded snacks.

Product needs and ingredient format are key considerations.

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.