Bakers turn to other ingredients to stretch or substitute chocolate.

Formulators need to optimize extrudate by balancing different plant proteins and starches.

A variety of ingredients are available to increase protein content in extruded snacks.

Retailer plans to open 800 stores during the next five years.
 

The right starch or flour is paramount when formulating high-protein extruded snacks.

Food and beverage manufacturers are seeking new opportunities in the convenience channel.

Product developers are targeting the growing number of video game players.
 

Bakers have several options for dough conditioners, depending on the help they need most.

Inclusions provide visual and textural appeal but only if incorporated into a batter or dough properly.

Manufacturers are capitalizing on consumer interest in hot, fruity and unusual flavors.