Let’s take a look at how we can transform a basic brownie into a value-added product through the use of key functional ingredients and eye-catching inclusions.
Ingredient suppliers are stepping up to offer bakers and snack manufacturers a variety of sweeteners to match consumer preferences, from traditional sugar to modern formulations.
Quality trumps quantity in the cookie category, as bakers turn toward simple, natural ingredients in response to consumer demand for more nutritious snacking options.
As GMOs, gluten intolerance and ‘no artificial additives’ gain heavy traction in the food arena, snack manufacturers and commercial bakers continue to showcase new clean-label pursuits with more transparency.
Nearly 15 years ago, a definition for whole grains was developed, based on scientific information from the American Association of Cereal Chemists (now AACC International).
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