Multiple prevailing trends at the consumer and regulatory levels will factor into the business concerns of the bakery industry over the coming year. These include product-development dynamics like non-GMO, nutritional labeling, transparency and food safety—all of which have the potential to positively influence overall shopper perceptions related to bread and the other baked goods that play a part of dietary patterns.

During research and development, bakers and snack producers face formulation hurdles on a daily basis. Luckily, functional ingredients like fats, oils, dough conditioners and egg replacers can help them solve a host of common challenges.

Taiyo International recently announced that its all-natural Sunfiber is now Non-GMO Project verified.

Glanbia Nutritionals recently launched its OatPure gluten-free oats in North America.

People want their breakfast speedy, mess-free and easily transported, and they also want to feel good about what they’re eating.

Dealers Ingredients' PROFI line of concentrated, complete vegetable protein enables bakers and other food processors to add vegetable protein and fiber to any product application.

Clean-label, better-for-you options continue to fuel growth in cookies and crackers.

Carolina Innovative Food Ingredients’ sweet potato ingredients are made from non-GMO sweet potatoes fully sourced and processed in North Carolina.

Fiberstar Inc. has introduced the Citri-Fi 100 Series, a new clean-label pectin extender/replacement for fruit preparations for a variety of applications.

Tateandlylefibres.com features a suite of information for healthier and tastier fiber formulations.