A description of practical application studies exploring the use of microencapsulated glucono-delta lactone (GdL) in combination with potassium bicarbonate for achieving substantial sodium reduction in baked goods.
Soybean oil’s clean, neutral taste and aroma support and enhance the natural flavors of snacks and baked goods. Download this white paper from QUALISOY to learn how soybean oil offers a total solution for food manufacturers.
Consumers value brands that offer something different, and the result has been notable growth for challenger brands. Download this white paper by Parker Products for analysis of this trend and product ideas.
As snacking continues to be a larger part of the American diet, consumers’ expectations for the quality and flavor of snacks is increasing. Download this white paper by Parker Products to learn how sophisticated palates are reshaping the snack industry.
As GMO labeling changes, baking and snack companies nationwide reconsider formulas to meet requirements. Download this white paper by Parker Products to learn about companies that benefit from reformulation, label-checking habits, and unique non-GMO additions.