Special Report: Functional Ingredients
Consumers are still seeking products that fit their nutrition profiles, such as Keto, low carb, high fiber or even complete protein, explains leading bakery experts. Suppliers are offering a full line of products that meet those requirements, as well as enzymatic anti-staling solutions for extending mold-free shelf life. Additionally, logistical concerns around ecommerce continue to play a role in how consumers shop. Some consider shopping for groceries online to be the more convenient and safer option.
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A Host of Challenges and Opportunities
A huge industry trend in recent years has been movement away from traditional chemical emulsifiers toward label-friendly solutions. This has been done so bakers can remove negative-sounding chemical ingredient names and reduce the amount of saturated fats in their baked products. The industry continues to adapt and embrace new ideas and technologies to improve fresh bakery products. -
Bake a Treat with Nutella®
Take your Bakery Treats to the next level with Nutella®. Enhance your menu offering for the New Year with the brand people love. For more information and recipes ideas go to visit www.ferrerofoodservice.com, or call (800) 408-1505.