Whether as daily delights or a moment of self-care, consumers are turning to bakery items in a range of flavors, including established classics and globally inspired tastes, as the overall market also provides better-for-you options, Sarah Hickey, senior...
The California Raisin Marketing Board has released a white paper that explores the functional benefits of using raisins as a fat and sugar replacer in sweet baked goods.
A natural preservative can help extend the shelf-life of baked
products as well as maintain fresh flavor profile, according to its
manufacturer Vitiva.
Rising demand for berry fruits in bakery goods has led fruit
ingredient firm J.O. Sims to invest in new research and development
work to improve fruit functionality in these applications.