Glanbia Nutritionals’ award-winning egg replacement system, OptiSol® 3000, has now been shown to achieve the same sensory profile in waffles as whole liquid eggs.

Corbion Caravan’s new Vantage 250 Dough Conditioner is a label-friendly product that strengthens and relaxes dough while it reduces stress on equipment.

McKee Foods says its new Little Debbie Cinnamon Sugar Bagged Mini Donuts take cinnamon mini doughnuts to the next level with a more robust cinnamon experience than currently in the market.

A miniature version of Sanders Fine Chocolatiers’ Chocolate Fudge Bumpy Cake is now available. Sanders Mini Bumpy Cake features the popular combination of devil’s food cake topped with buttercream bumps and chocolate fudge icing.

To keep up with growing consumer demand, Angelic Bakehouse, Milwaukee, Wis., introduces a premium, sprouted seven-grain wrap to its line of flatbreads, which launched last year. The new offering debuted at Natural Products Expo West.

Against The Grain announced the launch of its first nationally-available Lebanese-style Gluten-free Pita Bread.

Penford Food Ingredients, a leader in innovative carbohydrate systems and technologies, introduced two new GumPlete systems at the Research Chefs Association’s Culinology Expo in New Orleans. GumPlete® GF 101 is for use in gluten-free baked goods and GumPlete® BV 111 can be applied in instant beverage products.

Puratos’ Muesli Cookie took first place at this year’s American Society of Baking (ASB) Product Development Competition held in early March at The Hilton in Chicago.

Mary’s Gone Crackers®, maker of award-winning organic, vegan and gluten free foods, announced the introduction of two new gluten free snacks: Thins and Minis.

Enjoy Life Foods extended its popular family of gluten-free and allergy-friendly products to include a new line of functional, ready-to-use baking mixes and all-purpose flour.