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Cake type is first consideration when seeking egg substitutions

Replicating emulsification and replacing protein in cakes can be easier than replacing functionalities.

Dana duweLaurie scanlinAaron reedJeff hodgesYanling yinArdent mills

No one-size-fits-all when replacing eggs in baked goods

Bakers have a wide variety of ingredients to choose from when finding substitutions for the many attributes of eggs.

Laurie scanlinSheila mcwilliamsKen skrzypiecJeff hodgesBecky reganFiberstar incArdent millsYanling yinRdent mills 108346Dm corp 112869Ff 115678Ff dusuDm corp 115005Rdent mills 116514

Whole grains offer palette of healthy options

Ingredients, products provide consumers opportunities to increase intake of whole grains

United statesAbby andersonIlona paulaPaula labineKeyla rodriguezLaurie scanlinLindsey morganGoodwheat quikcakesAndersons incDrug administrationGrain councilPercent daily valueWhole grainAncient grains plus baking flourAncient grains plus baking flour blendArdent mills

Understanding the whole story about whole grains

Ingredients and products allow consumers to increase their intake of whole grains.

United statesLaurie scanlinPaula labineLindsey morganKeyla rodriguezAbby andersonIlona paulaGoodwheat quikcakesGrain councilAndersons incDrug administrationPercent daily valueWhole grainAncient grains plus baking flourAncient grains plus baking flour blendArdent mills

Alternative flours provide nutrition, nutty taste

Consumers interested in functional benefits of alternative grains

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