The secret to great bread is its naturalness. The challenge facing modern baked goods is to produce them without industrial additives. With pre-dough systems, consumers can consciously enjoy tasty, natural baked products.
Using patented enzyme technologies can help bakers achieve better texture and freshness in breads while satisfying consumer demand for cleaner label products.
Find out how our Decadent Reduced Sugar Cupcake can still be moist and scrumptious, with 30% less added sugars. We help you make sweetness simple, with our SweetRight™ stevia and erythritol sweeteners.
A description of practical application studies exploring the use of microencapsulated glucono-delta lactone (GdL) in combination with potassium bicarbonate for achieving substantial sodium reduction in baked goods.
Consumers value brands that offer something different, and the result has been notable growth for challenger brands. Download this white paper by Parker Products for analysis of this trend and product ideas.