Consumer concern about packaging waste seen as key driver of the trend.
 

Show is taking place Jan. 21-23 in Las Vegas.

Ingredients and products allow consumers to increase their intake of whole grains.

Consumers are becoming more specific about their preferences.

Younger consumers are embracing store brands and seeking upgraded experiences.

Efforts to eliminate animal-based ingredients from baked goods gain momentum.

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

The percentage of consumers saying transparency is important rose 7% in five years.

The Taste Innovation Show highlighted a variety of new concepts.

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