Consumers are craving better-for-you baked goods that don’t compromise on taste. From alternative sweeteners like allulose and monk fruit to the rise of biotic-enriched baked products, innovation is reshaping the bakery aisle. Even chocolate is evolving, with nondairy options like oat and coconut milk driving a new era of plant-based indulgence.
Crafting healthier sweets: Overcome challenges like flavor impact and texture with alternative sweeteners. Gut-friendly baking: Explore the role of prebiotics, probiotics, and postbiotics in bread and pastries. Vegan chocolate delights: Learn how oat milk and coconut milk are redefining creamy confections. Plant-based pastries: Discover how top brands tackle innovation and ingredient challenges.
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