Replicating emulsification and replacing protein in cakes can be easier than replacing functionalities.

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

Brian Odino joins company from Cargill.
 

If bakers can maintain the flavors consumers know and love without them noticing the reduction, it’s a win for all.

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

FODMAP management can meet the growing consumer demand for low-FODMAP dietary options.

Will develop, scale and commercially produce algae oil.

Erhan Yildiz joins company from Paragon Pure.

Ingredients and indulgence make the list.

Careful formulation enables consumers to decrease their sodium intake without them noticing.