Recent studies have revealed that carob germ protein shows promise in gluten-free baking.

Toasting pulses, including peas, chickpeas and lentils can help reduce beany and grassy off-flavors.

Consumer interest in quinoa has increased the understanding of its baking properties.

The availability of hemp seeds has increased consumer interest in hemp-based foods.

Mycoprotein can provide improved emulsification and bread volume.

Lipase enzymes are most effective when used at the correct levels.

Learning how various fibers interact with the gluten matrix can improve bread quality.

Soy protein with added emulsifiers is an effective egg replacement for cake batters.

Bakers are working to remove eggs from their products due to the volatile and rising cost of eggs along with concerns about their environmental impact and status as a Big Nine allergen.

Naturally high levels of crude protein and minerals make fava beans are a good choice for formulating high-protein baked foods.