Customization toward specific demographics is a big driver in bakery and confectionery areas. Two presenters at Prepared Foods’ R&D Seminars explained the challenges and benefits of formulating for target markets—such as avoiding allergens—as well as for sugar-, fat- and sodium-reduction.
Chef, author and product developerWilbert Jones comments on topics and trends at the 2012 National Restaurant Association Show and The Sweets & Snacks Expo.