While bakery products may be the ultimate comfort food, concerns about sugar and carbohydrate content have led many consumers to feel torn about their fondness for flaky goodness. But with a bit of ingenuity and innovation, it is possible to have your cake and eat it too.
In the article, “Bakery Boom,” we dig deeper into current perceptions and explore strategies for widening baked goods' appeal by enhancing its nutritional profile.
- Solving sugar-reduction challenges
- How plant-based ingredients can add a health halo
- New frontiers in functional ingredients
