Processed egg market soars
The global processed egg market was valued at USD 21.62 billion in 2021 and is expected to reach USD 28.35 billion by 2028, at a CAGR of 3.95%, according to data from Introspective Market Research.
LIBRARY ARTICLES
Do not get sticky with it: new donut glaze
Dawn Foods launched a patent-pending glaze that strictly sticks with donuts, and never with the packaging or fingers. It also increases shelf life by up to five days and is freeze/thaw stable.
Do not get sticky with it!
Dawn Foods launched a patent-pending glaze that strictly sticks with donuts, and never with the packaging or fingers. It also increases shelf life by up to five days and is freeze/thaw stable.
Palsgaard explains egg reduction solutions
Palsgaard will host a knowledge-sharing session at IBIE this year, focusing on solutions to tackle soaring egg prices, which hit cake manufacturers particularly hard.
Glazing for a lasting glow
A glossy layer atop diverse bakery products is a great way to make a first impression and, more often than not, plays a decisive role in purchasing decisions.
Plant-based eggs industry on the rise
The global plant-based eggs market is projected to witness a CAGR of 21.82 between 2021 and 2026, to reach a market size of USD 2,621.602 million by 2026.
Functional ingredients go vegan
Health- and sustainability-conscious consumers determine that bakeries follow suit and
reformulate products to be better for you while still preserving their indulgence characteristics. When baking vegan goods, specialty functional ingredients provide the answers to having the best of both worlds.
Functional ingredients go vegan
Conventional fine baked goods such as cakes, muffins and brioche are traditionally made with animal-based ingredients like egg, milk or butter. Replacing those ingredients is directly linked to poor product performance
