Better-for-you baking is evolving quickly as consumers increasingly look to foods that function with the expectation they deliver on flavor, texture, moisture, nutrition, and “more”—more nutrients, more attention to clean labels, and more indulgence—and less guilt. This creates challenges and opportunities addressed with creativity, science, and innovation.

This webinar will cover:

• Category sales data update for better-for-you products in breads, muffins, and cookies
• Functional alternative flours and nutrients of interest when it comes to their inclusion in terms of nutrition and functionality 
• R&D opportunities for reformulating or innovating around breads, muffins, and healthy cookies to successfully fulfill consumers’ multiple, seemingly competing, demands

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