Ingredients

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Consumer demand for nutritional bars continues to climb. Success for this flourishing category going forward will rely on manufacturers’ continued understanding of trends driving sales.

The acquisition will enable the Barry Callebaut Group to future expand its North American portfolio of specialty and nut-based products for its gourmet and industrial businesses. 

Part of DeutscheBack GmbH & Co. KG’s new TopSweet premix series, TopSweet Berliner 12.5% enables bakers to produce a variety of deep-fried specialties.

In honor of National Doughnut Day on June 5, Watson Inc. announced that it has added Old Fashioned Doughnut Mix to its line of gluten-free baking mixes.

MGP Ingredient's Arise wheat protein isolates and Optein hydrolized wheat proteins can provide up to 100 percent egg white replacement in bakery and other flour-based applications.

Ingredion Inc. is helping food manufacturers overcome rising egg costs and reduce their reliance on eggs with a wide range of egg replacement ingredient solutions.

According to Glanbia Nutritionals, OptiSol 3000, an extension of its OptiSol range, provides a cost-effective alternative to eggs for numerous bakery applications.

Cargill offers multiple solutions to assist food manufacturers in replacing all the various egg types.

Citri-Fi 200FG from Fiberstar Inc. is a 100 percent natural ingredient made from citrus pulp infused with guar gum.

Puratos’ egg replacement solutions can fully or partially replace eggs in recipes, depending on the percent of eggs and type of finished application.