Florida Food Products’ FiberGel LC offers bakers a single-ingredient solution to replace egg and egg white in myriad bakery applications.

RC Find Foods has introduced Umami Sensations powders to the foodservice industry.

Food manufacturers will have three years to remove partially hydrogenated oils—which FDA says are not generally recognized as safe for use in human food—from products.

Classic brands maintain strong dominance, while every category across bakery sees varying degrees of maturation and diversification.

Tortilla versatility, better-for-you ingredients and on-trend flavors continue to attract consumers looking for bread replacements and healthier eating options.

While tradition remains strong in the mature desserts segment, portion control, gluten-free and clean label, along with new flavor-forward profiles, continue to make inroads.

While the classics are still cornerstones of the cookie category, new flavors and formulations continue to vie for more market share.

While traditional bun and roll products continue to sell well, bakeries have ?diversified product offerings to include portion-controlled and nutrition-forward ?items, with more specialty products on the horizon.

Consumer demand for nutritional bars continues to climb. Success for this flourishing category going forward will rely on manufacturers’ continued understanding of trends driving sales.