The New Year will bring a renewed focus on clean-label and better-for-you products, including a desire or the “best of both worlds” as consumers gravitate towards indulgent products making ...

Seeds of two species of Plantago have been identified as producing mucilage that can be used as a natural additive to make gluten-free bread dough more elastic, resulting in fluffier loaves.

I try to go clean label and go away from anything with preservatives,” said Bread Poets Baking Company Co-Owner Peter Dargis. Their next step is to stop using high fructose corn syrup and ...

Growth in food service industry, increase in demand for ready-to-bake products, and globalization & culinary trends are the ...