Brenntag helps a bakery reformulate its gluten free pastry formula for vegan consumers
Veganism is on the rise. Statistics published in 2017 revealed a 140% spike in the global demand for plant-based foods, with the sector being valued at around US$5billion. This growing trend has been reflected by a swathe of new food products—not to mention an increasing number of magazines and TV shows aimed at inspiring vegans with delicious recipes.
To align itself with this evolving market, JP’s Pastry, Benson, N.C., made the decision to reformulate its gluten-free pastry recipe to cater for vegans. To assist them with this challenge, the company sought the help of Brenntag North America’s Food & Nutrition (F&N) team.