Lucas Cuni-Mertz

1 week ago | bakingbusiness.com | Lucas Cuni-Mertz

DUSSELDORF, GERMANY — Tariffs enacted by the Trump administration are probably here to stay, though greater clarity on these tariffs is soon to come, said Eric Dell, president and chief executive officer of the American Bakers Association (ABA). “The president announced that in the next couple of weeks they'll have some certain rates out for countries that we're partnering with,” said Dell during a panel discussion at iba 2025, held May 18-22 in Düsseldorf, Germany.

2 weeks ago | bakingbusiness.com | Lucas Cuni-Mertz

To optimize the performance of chemical leaveners in frozen dough, producers must start with leavening agents that are optimized for frozen applications and ensure the right reaction at the right time. “For frozen products, the majority of the gas release should occur slowly during baking to give the proper rate of release for gas retention and crumb structure set, resulting in good volume and grain,” explained Mary Thomas, senior research and development manager, Lesaffre.

2 weeks ago | foodbusinessnews.net | Lucas Cuni-Mertz

High-protein baked goods are in hot demand as consumers grow increasingly conscious of what they eat. These shoppers are seeking foods that help them reach their health and wellness goals, and for many, protein is the macronutrient of choice to get the job done.

2 weeks ago | foodbusinessnews.net | Lucas Cuni-Mertz

While protein fortification can pose its fair share of formulation challenges, it’s often easier in some applications than others. Savory baked goods such as breads, rolls and crackers, for example, can integrate protein more seamlessly while maintaining flavor, said Ashley Beech, product development manager, bakery applications, Corbion. “The robust flavors in these products, including herbs, spices and cheese, can mask any off-notes from added proteins,” she explained.

2 weeks ago | foodbusinessnews.net | Lucas Cuni-Mertz

For many health-minded consumers, carbs are out, and protein is in. But with all the functionality these ingredients offer a bakery formulation, crafting a high-protein, low-carb product that consumers will enjoy can be especially tricky. “The main challenges revolve around texture,” said Ricardo Rodriguez, marketing manager for bakery/snacks & confectionary, Ingredion.