The bakery foods market couldn’t make up its mind about what direction it wanted to go in 2014.

Ingredion Incorporated says its new PRECISA® Bake 100 egg white replacer is a texturizng system to replace or reduce egg white products in baked goods.

The study included various types of annatto extract, turmeric oleoresin, caramel color and beta-carotene in cookies and crackers.

Starr's products are sold to retail and foodservice customers across Canada and the United States and include a wide range of cake and dessert products such as Starr's signature coffee cakes, cheese cakes, loaf cakes, layer cakes, cupcakes, tarts, mousses and more.

Ozery Bakery, an artisanal baker best known for its Morning Rounds® Breakfast breads, launched pre-sliced Soft Ciabatta Thins.

AdvancePierre Foods, a supplier of value-added protein and sandwich solutions to foodservice, retail and convenience channels, announced that it will acquire the manufacturing assets of Better Bakery, LLC (“Better Bakery”), a Valencia, Calif.-based manufacturer of premium stuffed sandwiches.

General Mills’ Convenience & Foodservice Division has created Pillsbury Mini Bagels for K-12 school foodservice operators.

Ceamsa’s multi-functional citrus fiber helps processors address consumers’ two greatest areas of interest: healthier foods and clean labels.

TIC Gums has introduced a new stabilizer system for icing and glaze applications. Ticaloid DG 671® is designed to perform similarly to agar at a lower usage level. Meanwhile, it will provide cost-in-use savings and an answer to a shifting agar market.

Two new flavors joined the Sara Lee Desserts pound cake product line.