In the next installment of the State of the Baking Industry research, conducted by Cypress Research and brought to you by Sosland Publishing, discover the state of product innovation and development in the wholesale baking industry. In this webinar, we’ll explore how the latest trends, ingredient priorities and challenges are influencing how bakers develop new products.

New Hope Network’s purpose is to cultivate a prosperous high-integrity CPG and retail ecosystem that creates health, joy and justice for all people while regenerating the planet. New Hope Network is at the forefront of the natural, organic and conscious products industry.

As bakeries pursue clean labels, enzymes offer a compelling alternative to chemical emulsifiers. This webinar covers how enzymes impact your operations, from receiving flour to updating ingredient lists. You’ll learn about the trickle-down effects enzymes have on sourcing, storage, labor, and taste in their use as a dough improver to replicate emulsifier functions in yeast-raised products.