eHandbook: Bakers Adapting to Changes

Baked goods remain at the heart of consumption preferences for most consumers. While the bakery category has seen its share of ups and downs over the past year, bakers are investing in plants and equipment to expand and to meet consumer demands for more protein, fewer carbohydrates and less sugar. This ehandbook has two stories: one chronicling bakers' relentless pursuit of quality and a second looking at regulatory changes that could remove some critical functional chemicals from their arsenal. 

Sponsored by: Vicinity Software and Ingredion