People went to sunflower due to palm issues. Considering the availability, how effective the growing of sunflower is it might be wise to switch back to palm in several cases as it can be sourced in a sustainable way. Coconut, Shea butter can also be options, but also here an availability is not always obvious. Canola or rapeseed oil can be an effective solution but do give sometimes taste issues.
In some more rich products (e.g. higher in fat) one could think of using products that mimic fat properties and with that cut back on the level of fat by using special starches, fibres and/ or emulsifiers. It can give an extra benefit in the sense that a calorie reduction is obtained as well.
Our scientific bakery articles offer in-depth insights, detailed analyses, and expert perspectives, providing a wealth of information beyond standard blogs.
For developing cookies with fibre. Bakery Academy has evaluated about 50 different fibres from over 10 different suppliers. We see however that every ...
When developing a product with proteins we must be aware that the guidelines for protein enrichment and claims are a bit different. A product that is ...
Dried apricots, cranberries, and ginger are commonly used in cakes, cookies, and other bakery products. Since they are dried, they can alter the dough...
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