Bakery solutions firm Lasenor has launched a texturizing pea protein designed to reduce egg use by 50-100% in muffins, cakes, and other baked goods, as volatile egg prices and growing consumer demand for plant-based options push...

Pulse-based sourdough bread offers 45% more protein, better amino acids, and potential gut health benefits than traditional whole wheat bread, a study reveals. The bread also imparts enhanced flavor and aroma — highlighting...

Consumer demand for healthy and sustainable foods is encouraging bakery product manufacturers to tap natural ingredients that please taste buds. From crumbly textures and golden-brown hues to the characteristic “snap”...