A fundamental ingredient in many snack and bakery products that helps with heavy lifting are leaveners. Leavening agents help create the textural quality in many baked goods. There are three main classifications of leavening agents: biological, chemical, and physical. Some of the trends seen in today’s marketplace include a move toward cleaner labels and non-GMO.
Bill Hanes, vice president marketing and strategy, Lesaffre, Milwaukee, WI, notes clean-label trends are still on the rise, reaching even leavening agents used in bread and baked goods. He points toward data from an Allied Market Research report that projects the clean-label ingredient market will reach $64.1 billion by 2026, growing at a CAGR of 6.8 percent from 2019 to 2026.