The pros and cons of pea protein in bakery products

While pea protein is sustainable and allergen-free, moisture retention and elasticity can be negatively affected during formulation.

Is sourdough experiencing a resurgence?

The time-tested bread gains favor in a market looking for healthier options.

Bar ingredients: The trending do’s and don’ts

Through function and flavor innovation, bakers win over consumers.

Low-FODMAP certification for dietary fibers

Two of Ingredion’s dietary fiber ingredients were recognized by Monash University as Low-FODMAP-certified products in the US.

Understanding the basics of prebiotic fibers

Science shows that gut health is critical to overall health, but a growing list of prebiotics has the potential to create confusion.

Tracking down emulsifiers that meet clean label standards

Formulators search for variations that won’t impact product quality.

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