When considering what makes a great baked product, taste, texture, and shelf life should come to mind. In commercial baking, finding ingredients that hit all those notes while still aligning with consumer trends is no easy task. That’s where honey comes in. Whether it’s chewy granola bars, crisp cereals, or soft snack cakes, honey plays...
This year’s IFT FIRST in Chicago gathered thousands of food scientists, startups, and global brands under one roof to tackle some of the toughest questions facing our industry: What does “clean label” really mean in 2025? How are new regulations shifting ingredient strategies? And how will emerging technologies redefine what—and how—we eat? For companies committed...
