Lesaffre explores the evolving needs of consumers with an upcoming insights study and new organic and clean-label ingredient introductions. Learn how innovative new products are allowing bakers to meet consumers' expectations.

Traditional dough conditioners have long been used to mitigate staleness in soft pretzels, but consumers are increasingly seeking simple ingredient lists and pretzel makers need alternatives.

Lesaffre's In the Dough e-zine shares an IBIE recap with highlights of its Master Bakers and how the industry is finding excitement and opportunity in its range of new product introductions. Learn how Accent 6500 Sodium Reduction Blend is helping bakers reduce sodium without losing flavor or handling capabilities and how Artisan Fleurage, another new product, provides sensory enhancement to a variety of doughs.