Company has a three-year pipeline of new products in development.

Bakery and snack items aim toward wholesome ingredients. 

Plant protein-enriched baked goods create a challenge in finding the right texture. 

Farmer’s Fridge has evolved during its first decade in business.

Adding plant proteins to baked foods provides a nutritional boost.

Transparency, sustainability, nutrient density and cognitive health are at the forefront.

Product developers are shifting their focus to short-term, engaging innovations.

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

Thaw-and-eat foods are fueling the mini-meals occasion.

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