Manufacturers focused on adding protein to new product formulations.

With growing industry demand for gluten-free options that are also high in fiber and protein, pulses and nuts are an excellent fit for a variety of baked foods applications.

Coffee fruit, green tea and cherries are packed with plenty of wellness properties.

Gluten-free bakers are turning to grains other than wheat for their formulations.

When wheat flour is removed from baking, the rest of the formula must change.

Identifying and quantifying antioxidants can assist consumers with making better-for-you food choices.

Measurements that describe antioxidant capacities of foods and food ingredients can be difficult to use in marketing.

Consumers define these compounds according to their perceived health benefits.

Consumer preferences appear to be evolving as they seek healthier alternatives.

When FDA pulled the GRAS status of partially hydrogenated oils, innovation in bakery shortenings cranked up and multiplied formulating choices.