Better Food For All How baking companies are tackling different dietary needs, from slashing sugar to boosting fiber and more. BY LIZ GOO DWI N
Photo courtesy of Maxine’s Heavenly
Robert Petrarca, co-founder of Maxine’s Heavenly, worked with his team to take a beloved family cookie recipe into the modern era of food.
Imagine a buffet of snacks, sweets and other assorted niblings laid out at the “big game” watch party or a work gathering. Although that might make the stomach growl, for many consumers, every cookie, cracker or brownie bite presents a question: “What ingredients are in here? Does this contain dairy? Gluten? Is there sugar
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that will cause an insulin spike? Should I have my Epi-pen ready?” As consumers put an increasing amount of thought into their food, baking companies are called to do the same. There is not only trend-driven demand but also medical necessity for reformulation that is more inclusive to those
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with food sensitivities, health conditions or even life-threatening allergies. And several bakeries are on a mission to bring better food for all to market. The research and advocacy group Food Allergy Research and Education states that food allergens impact a staggering 32 million Americans,