Pulse proteins sit at the intersection of two major food trends: plant-based and flexitarian diets and the increasing preoccupation with having more proteins in one’s diet to support healthy aging and mobility. Major ingredient producers…
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Baking plant-based products presents unique challenges, as alternative ingredients—such as nut flours, vegetable oils, and plant-based substitutes for eggs, butter, and milk—significantly alter the structure and behaviour of dough. Enzymes…
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Starches are versatile ingredients used to thicken, stabilize, and smooth baked goods, as well as a wide range of food and non-food products. Derived from natural sources such as corn, potatoes, wheat, and peas, they support clean-label…
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Global vegan bakery market is approximately USD336.1m in 2025, according to Future Market Insight. The market is facilitated by ongoing innovation in plant materials like aquafaba as egg substitutes, cashew creams, and coconut butters. But…
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After turning almost everything into flour, from pumpkin seeds to olives to sweet lupin, the new wave of innovation comes from sustainably produced flours that allow bakers to use the coveted climate-friendly claims. However, the road to…
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Vacuum cooling has steadily gained a place in the spotlight of the baking industry for its ability to shorten cooling times, improve product quality, extend shelf life, and reduce space and energy demands. As bakeries increasingly face…
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Germany’s baked goods industry entered 2024 under intense cost pressure, as soaring prices for ingredients and energy drove up production expenses. In response, the sector is leaning into efficiency improvements and sustainability…
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