Bakers have several options for dough conditioners, depending on the help they need most.

Inclusions provide visual and textural appeal but only if incorporated into a batter or dough properly.

Certain baked goods are easier to fortify, while others will require some more finesse.

Comes in seven flavors, including three Girl Scout Cookie-inspired flavors.

These nutrients improve the nutritional profile of baked goods and snacks and are growing in demand among consumers.

Deal for Flavor Producers valued at $300 million.
 

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

Bread is the hardest to replicate when developing a gluten-free product.

Addressing the textures of gluten-free baked foods largely depends on the application itself.