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"The science of delicious: Baking and confections -- digital magazine"

Bakers and food manufacturers are attempting a delicate balance: trying to maintain product quality while incorporating sustainable, plant-based and alternative ingredients without sacrificing taste, texture or performance.

Baking without gluten is both a science and an art — and is exemplary of the challenge in delivering delicious but also good-for-you baked goods and confections.

Alternative flours are nearing all-purpose status, but they bring unique textures and hydration challenges … as well as big nutritional perks. Whether chickpea, quinoa, oat or almond, each brings its own taste, texture and nutrition.

Sweet treats are on a sustainable path, too, signaling a future of indulgence that’s as green as it is delicious. Think upcycled yeast eggs, planet-friendly cocoa, soy reduction, and reducing carbon through fermentation-based innovations.

R&D meets the rolling pin in this free digital magazine, which has all the trends and ingredients leading the baking and confection sector. The articles include:

Viewpoint: Sweetkiwi reimagines childhood cookies for the health-conscious consumer

Ehime Eigbe turned her craving for better-for-you treats into a nutrient-rich frozen yogurt brand. Now she’s reinventing childhood-favorite digestive biscuits with a healthier twist. Content Director Audarshia Townsend shares how Eigbe re-created the snacks in an American cookie style, using fiber and oatmeal.

Flour power: The science and art of baking with alternative grains

Alternative flours are reshaping the baking world — but gluten-free success is far from a simple swap. Innovative techniques and custom blends are key to the effort. Cindy Hazen highlights standout flours like amaranth, barley, chickpea, tapioca, almond and quinoa.

The Game Changers: 10 brands setting a new standard in baked goods and confectionery

Balancing health and indulgence is no easy feat, but these brands are excelling and pushing the industry forward. Nick Collias focuses on innovators catering to health-conscious consumers, using alternative flours, reducing sugar, or increasing protein and fiber content.

Baked goods, confections rise to the eco-challenge

Forward-thinking brands are innovating to create confections and baked goods that are both inclusive, indulgent and sustainable. Kimberly J. Decker has the details and reveals that younger consumers in particular prioritize planet-friendly purchases and expect brands to demonstrate transparency and environmental responsibility.

Examples of bakery and confection takeaways for your business include:

• Oat flour’s popularity has grown in recent years due to its ability to support health claims and adapt baked goods to meet dietary restrictions.
• More than half of consumers overall identify as “sustainability seekers” who prefer to buy foods and beverages produced in a socially and environmentally sustainable way, according to Cargill data.
• Eggs play a crucial role in baking, but sourcing and using them includes challenges like fluctuating prices, inconsistent supply chains and considerable greenhouse gas emissions.

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