Enzymes are powerful micro-ingredients that enable bakers to improve baked goods and clean up labels.

Shelf life extending ingredients are only as good as the process and package allow them to be.

Bakers have many ingredients and other methods to ensure a longer life for baked goods.

If bakers can maintain the flavors consumers know and love without them noticing the reduction, it’s a win for all.

Careful formulation enables consumers to decrease their sodium intake without them noticing.

‘Air is the ingredient of the future.’

Careful formulation enables consumers to decrease their sodium intake without them noticing.

Consumer concern about packaging waste seen as key driver of the trend.
 

Show is taking place Jan. 21-23 in Las Vegas.

Ingredients and products allow consumers to increase their intake of whole grains.