Fruits and nuts can elevate baked goods, but they must be the right ingredients for the job.

Consumers are clearly seeking out quality protein-packed products, and bakers have several options to create them.

Water is key to formulating baked goods with protein because proteins bind water.

Consumers want baked goods, and bakers have many options to fill that need.

Many free-from and keto-friendly baked goods are sold frozen to maintain quality and extend shelf life.

Ancient grain flours add more whole grains to enhance nutrition.

Careful formulation turns keto and gluten-free products into treats that fulfill all the senses.

Formulators seek alternative sweeteners amid cancer scare.

Keynote speaker says creativity is a skill that needs to be developed and nurtured.

Consumers seek protein as No. 1 nutrient.