Multiple prevailing trends at the consumer and regulatory levels will factor into the business concerns of the bakery industry over the coming year. These include product-development dynamics like non-GMO, nutritional labeling, transparency and food safety—all of which have the potential to positively influence overall shopper perceptions related to bread and the other baked goods that play a part of dietary patterns.
A host of functional ingredients―from fats and oils to fibers and starches―are available to help bakers and snack producers resolve formulation challenges.
During research and development, bakers and snack producers face formulation hurdles on a daily basis. Luckily, functional ingredients like fats, oils, dough conditioners and egg replacers can help them solve a host of common challenges.
Dealers Ingredients' PROFI line of concentrated, complete vegetable protein enables bakers and other food processors to add vegetable protein and fiber to any product application.
Fiberstar Inc. has introduced the Citri-Fi 100 Series, a new clean-label pectin extender/replacement for fruit preparations for a variety of applications.
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