If the new ingredient solution is the right one, formula adjustment should be minimal.

Efforts to eliminate animal-based ingredients from baked goods gain momentum.

While starch supply has evened out, the past three years have taught formulators a lot about replacing these critical ingredients.

Will support Brazil, Argentina and Uruguay by 2025.

Some bakers are finding flaxseed to be useful like reducing or replacing eggs.

Extreme weather and the war in Ukraine have posed supply and cost challenges for manufacturers in securing fats and oils.

Emphasis on GHG reductions and regenerative agriculture.

The best strategy will depend on how heavily a product relies on it as well as the specific functionality these saturates provide.

Previous crush capacity nearly doubled.

Saturated fat reduction is a growing goal for food manufacturers but poses structural challenges in many products.