Adjusting to cost, supply chain challenges of alternative sweeteners 09.19.2023 By Lucas Cuni-Mertz While there are many benefits of replacing sugar with other natural sweeteners, cost often remains the biggest hurdle.Read More
Beet sugar ingredient enriches food with dietary fiber 09.15.2023 By Keith Moore The sugar ingredient reduces sugar and enriches food with dietary fiber.Read More
Protein in multiple components add to overall quality 09.12.2023 By Donna Berry Consumers are clearly seeking out quality protein-packed products, and bakers have several options to create them. Read More
Effectively replacing sugar with natural sweeteners in a formulation 09.12.2023 By Lucas Cuni-Mertz Natural sweeteners boost the appeal of baked goods in many ways, but using them to replace sugar may pose challenges. Read More
Sponsored By U.S. Soy Bulking up sales with U.S. Soy protein 09.07.2023 U.S.-grown soy helps meet consumer demand for more nutritious and sustainable ingredients.Read More
Balancing protein challenges when formulating baked goods 09.05.2023 By Donna Berry Water is key to formulating baked goods with protein because proteins bind water.Read More
Classic and cutting-edge sweetener alternatives gain popularity 09.05.2023 By Lucas Cuni-Mertz Familiar sweeteners like malt and honey, as well as emerging varieties like agave and monk fruit, have found increasing appeal among label-conscious consumers.Read More
Red Star Yeast adds new fermenter to Cedar Rapids facility 09.01.2023 By Lucas Cuni-Mertz The fermenter is the 10th at the plant and marks the facility’s fourth expansion. Read More
Protein packs a punch for bakers and consumers 08.29.2023 By Donna Berry Consumers want baked goods, and bakers have many options to fill that need.Read More
Natural sweeteners win over increasingly health-conscious consumers 08.29.2023 By Lucas Cuni-Mertz With more consumers avoiding sugar and artificial sweeteners, natural sweeteners are proving to thread the needle on what these shoppers want.Read More