Reducing saturated fat while achieving a clean labelBy Lucas Cuni-MertzSaturate reduction can attract label-conscious consumers, but the ingredients added to make up that lost functionality can pose label concerns of their own.
Consider all factors when preserving product shelf lifeBy Lucas Cuni-MertzThe longevity of baked goods and snacks depends on many variables producers may overlook.
Bakers reducing saturated fats to win over consumersBy Lucas Cuni-MertzMany consumers are avoiding certain fats and are drawn to ‘no saturated fat’ claims.
