Red No. 3 ban presents opportunity for SensientBy Jeff GelskiThe company began investing in naturally sourced colors over 15 years ago.
Inclusions can make or break a consumer's choiceBy Donna BerryInclusions provide visual and textural appeal but only if incorporated into a batter or dough properly.
The right balance of sweeteners key in reduced-sugar baked goodsBy Michelle SmithNewer technologies include sweetness enhancers and flavor maskers that can overcome off notes.
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