Some bakers are finding flaxseed to be useful like reducing or replacing eggs.

Extreme weather and the war in Ukraine have posed supply and cost challenges for manufacturers in securing fats and oils.

Buys J&K Ingredients from Core Industrial Partners.
 

RenewALL 100% Upcycled Blend may be a substitute for all-purpose flour in a formulation or a gluten-free flour blend.

Cold extrusion produces stable emulsions and may find usage in high-protein baked goods or fillings.

High-oleic oils offer saturated fat reduction, shelf life stability and more to baked foods.

The best strategy will depend on how heavily a product relies on it as well as the specific functionality these saturates provide.

Saturated fat reduction is a growing goal for food manufacturers but poses structural challenges in many products.

Hydrocolloids help cakes and muffins attain optimum viscosity, crumb structure, texture and more.

Controlling time, temperature and moisture when roasting pulses can help optimize baking functionality.