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Achieving dough stability as bakers' portfolios expand

Published Wednesday, July 01, 2009

Bakers continue to be challenged by consumer demands for more healthful products that retain the quality, flavor and texture of their old world counterparts. Consumers are demanding reductions in trans fats, the inclusion of whole grains, and fewer additives and preservatives in their bakery products. In addition to “natural” requirements, the consumer's desire to have cleaner labels provides both manufacturers and ingredient suppliers with challenges and opportunities to bring new products to the market. Last year, 33 percent of new products launched in the United States were marketed as “natural,” according to statistics from Danisco, ...

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