Healthy Baking

Consumers these days are looking to purchase baked products that are nutritionally functional, higher in fiber, lower in sodium, fat and calories, with a cleaner label. Baking with bromates, lard, trans fat and sodium moieties are a thing of the past, and looking to ingredient functionality to boost the nutritional panel is an innovation that bakers cannot surpass these days.

Healthy baking is the ability to provide the customer a product that does not negatively affect their required daily nutrition, with the emphasis on organic or clean label products.

Bakers who focus on healthy baking will soon realize that this is not a trend, and innovation in this area would help sustain their growth.

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