While alternative grains such as quinoa and chickpeas have been popular for some time, 2023 could see more growth for millets, including sorghum, according to Ardent Mills, Denver.
The survey builds on Barry Callebaut’s “The Future of Indulgence” Report, released earlier in the year, which found that consumers are looking for indulgences that help them “Celebrate Life,” offering unique tastes and textures for an intense experience.
Research supported by the American Egg Board and conducted by CuliNex examined typical baking applications made with egg products vs. those made without eggs.
Global bakery manufacturer and ingredients distributor Dawn Foods unveiled its new Global Bakery Trends Report and announced its latest product innovation, Dawn Exceptional Pak Perfect Non-Sticky Glaze at IBIE.
After much deliberation, the recommendation for added sugars in the Dietary Guidelines for Americans remained the same at less than 10% of total calories per day starting at age two.
An increased sophistication around sugar reduction is a trend driven by other food categories, according to Adam Pawlick, vice president of R&D at Dawn Foods, Jackson, Mich.
According to the just-release study, State of the Baking Industry conducted by Cypress Research, 42% of retail bakeries now carry croissants – a higher percentage than donuts or bagels.