Fortifying baked goods comes with formulation challengesBy Charlotte AtchleyBakery processes can impact efficacy of fortifying ingredients, which can also affect product characteristics.
Vitamins, minerals provide selling point for bakery in COVID-19By Charlotte AtchleyFortified yeast and plant-based ingredients can pack extra nutrition into baked goods without impacting taste.
The gut could hold the secret to immunity-boosting baked goodsBy Charlotte AtchleyProbiotics, prebiotics, postbiotics and fiber will be ingredients consumers look for as they look to food to protect their health.
