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Bakers target sugar reductions on sweet baked goods

Achieving lower amounts often takes various approaches to replicate the full-sugar versions.

United statesDave lindhorstJeff hodgesBob ferraroThom kingEric shinsatoCenters for diseaseIngredion incDrug administrationDisease controlDietary guidelinesSensient flavors

Stevia leads natural sweetener market as new varieties emerge

Stevia benefits from strong market availability and favorable consumer perception.

Courtney ledrewJustin kanthakDave lindhorstSarah diedrichBatory sweetener solutionsDrug administrationSweetright stevia edge mRight stevia edge mMichelle yinBatory sweetenerArgill cafo 5Dm corp 112869Atory foods 106254

Effectively replacing sugar with natural sweeteners in a formulation

Natural sweeteners boost the appeal of baked goods in many ways, but using them to replace sugar may pose challenges.

United statesHank wangDave lindhorstJoe savelliNorth americaArgill cafo 5Alt products corporation mapr

Balancing protein challenges when formulating baked goods

Water is key to formulating baked goods with protein because proteins bind water.

Dave lindhorstJeff hodgesAaron reedGempro novaJason demmerlyGlanbia nutritionalsManildra group united statesBrook carsonManildra group unitedArgill cafo 5Dm corp 112869

Protein packs a punch for bakers and consumers

Consumers want baked goods, and bakers have many options to fill that need.

United statesNew yorkGlanbia nutritionalsJason demmerlyElisa malobertiStephen charles lincolnDave lindhorstLos angelesNelson serrano bahriTanya jeradechachaiLenny larryMars incInternational food information councilNew york cityProtein bakeryHealth survey

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