Crops are naturally advantageous for farmers.

Bakers should consider the label and future solutions when addressing fats and oils shortages. 
 

Ponova oil comes from trees with low water use, soil health benefits.

Lentils’ ability to bind more oil and water often helps them outperform other plant-based proteins.
 

Innovation today means adapting to any challenges.

Bakers increasingly turn to alternative grains to separate their products from others in the marketplace.

High-oleic specialty oils and palm are the hardest hit, two mainstays since PHOs were eliminated.
 

The resistant starch increases fiber in food formulations.

Surely the strong baker attendance bodes well for IBIE in 2025 and beyond.

Emerging technologies may offer product developers new sugar reduction options.