Novel Leavening for Baked Goods

Topic: Novel Leavening for Baked Goods

I would like to learn more about the latest trends and novel approaches in leavening systems for baked goods. Specifically, I am keen to explore technologies that replace traditional methods of leavening, such as chemical leavening or yeast, for baked snacks like cookies, crackers, cakes, muffins, pastries, etc. Additionally, I am interested in getting insights into novel approaches with lower environmental impact (resulting in fewer carbon emissions) or cleaner label leavening.

Apply for Consideration

Refer Someone