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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.

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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.

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Whole grains offer palette of healthy options

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

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Understanding the whole story about whole grains

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

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Alternative flours provide nutrition, nutty taste

Consumers interested in functional benefits of alternative grains

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