Bakery
Lasenor debuts pea protein texturizer for bakery amid egg price volatility
Bakery solutions firm Lasenor has launched a texturizing pea protein designed to reduce egg use by 50-100% in muffins, cakes, and other baked goods, as volatile egg prices and growing consumer demand for plant-based options push...
Bakery
Puratos study finds pulse-based sourdough boosts protein and gut health
Pulse-based sourdough bread offers 45% more protein, better amino acids, and potential gut health benefits than traditional whole wheat bread, a study reveals. The bread also imparts enhanced flavor and aroma — highlighting...
Bakery
Tirlán webinar preview: Unlocking bakery innovation with dairy and oat ingredients
Consumer demand for healthy and sustainable foods is encouraging bakery product manufacturers to tap natural ingredients that please taste buds. From crumbly textures and golden-brown hues to the characteristic “snap”...
