A new outlook on dieting has consumers striving for more than just weight loss.

Comprehensive report explores exclusive insights into the biggest generation’s perceptions, attitudes and purchasing drivers toward the baked goods category.

NPD Group speaker identifies meal occasion declines, clean label, e-commerce and redefining meals as top trends.

Clean label is a trend that isn’t going away any time soon. Shoppers are reading ingredient lists in an effort to avoid ingredients they don’t understand. As bakers tackle cleaning up their ingredients, Lesaffre can help with ready-made or custom solutions that maintain product quality at the same time.

Otis Spunkmeyer and Herr Foods capitalize on the need for shorter labels and approachable ingredients.

A combination of fermented sugar and powdered vinegar shows promise as an alternative to calcium propionate.

From food safety to clean label demands, the pie maker navigates shifting needs.

Through function and flavor innovation, bakers win over consumers.

Taste remains a key element in new product development.

To appeal to younger consumers, some bar makers are playing it cool.