Partially or fully replacing eggs provides a path to cutting costs but also present some formulating challenges.

The company will exhibit Jus Fruit Fibre+ at Fi Europe.

Ingredients boost protein content while offering other benefits.

The artisan bakery relies on long fermentation periods to provide nutritious products.

Traditional hoagies can contain between 300 to 400 mg of sodium.

Formulators seek improvements to the next generation of fats and oils.

The product’s shelf life triples thanks to packaging and a microwave-assisted technique.

Byproducts of other food processes may be upcycled into flours with high-protein content.

With baked goods coming in all shapes and sizes, there’s a lot of dough spread out across grocers’ food departments. Leavening is a critical component of the baking process, contributing to the light, aerated-nature of most baked goods. Bakers must choose the leavener wisely, as it is not a one-product-fits-all-applications ingredient. Arm & Hammer™ offers targeted leavening ingredients suited to meet most baking requirements.

Ingredients must go beyond basic functionality and taste to meet consumer and processing needs.