Articles Tagged with ''bread''

With this launch, Misfits Market and UP, Inc. continue their shared mission of reducing food waste while bringing high-quality, purpose-driven products to consumers. 

Overall US bakery launches grew by about 1% in 2024. The category was led by cakes, pastries and sweet goods with a 12% increase in launches versus the prior year.

Researchers at the University of California-Davis have developed a genetically modified wheat strain that reduces harmful gluten epitopes, potentially making wheat safer for those with celiac disease while maintaining its baking quality. Supported by a grant from the Celiac Disease Foundation, this breakthrough paves the way for future wheat varieties that could lower the risk of celiac disease and improve gluten-free food options.

The bakery category is heating up with innovative new products, from bold-flavored crackers and snackable sweets to artisan breads and convenient baking mixes. These latest launches cater to evolving consumer preferences, offering everything from upcycled ingredients and global inspirations to easy, time-saving solutions.

Extending the shelf life of bread enables bakeries to centralize inventory in warehouses allowing for broader customer reach and to increase efficiency through longer production runs.

Developed in collaboration with Japan's renowned Yamazaki Baking, these breads seamlessly merge authentic Japanese baking traditions with Tom Cat's American artisan standards.

Prepared Foods highlights a few examples of how the evolution in protein applications is extending across food and beverage categories.

"Our research shows expanding the range of product choices enables us to engage new consumers who crave a selection of delicious, straightforward options crafted with wholesome ingredients," said Krystle Farlow, director of brand management for Nature's Own.

As more fans crave the sweet flavor profile that Hawaiian brings, Sara Lee Artesano crafted its Hawaiian variety with premium ingredients to deliver sweet bread and buns with a tropical twist. 

The new additions expand the Nature’s Own portfolio to further meet increasing consumer demand for high-quality, fresh baked goods that fit a variety of dietary restrictions and preferences.