Heat and pH stability are some of the most difficult parameters of formulation with prebiotics and probiotics.

While there are many benefits of replacing sugar with other natural sweeteners, cost often remains the biggest hurdle.

The sugar ingredient reduces sugar and enriches food with dietary fiber.

Consumers are clearly seeking out quality protein-packed products, and bakers have several options to create them.

Natural sweeteners boost the appeal of baked goods in many ways, but using them to replace sugar may pose challenges.
 

U.S.-grown soy helps meet consumer demand for more nutritious and sustainable ingredients.

Water is key to formulating baked goods with protein because proteins bind water.

Familiar sweeteners like malt and honey, as well as emerging varieties like agave and monk fruit, have found increasing appeal among label-conscious consumers.

The fermenter is the 10^th at the plant and marks the facility’s fourth expansion.

Consumers want baked goods, and bakers have many options to fill that need.