Tag: Baking challenges

According to a 2019 study, many gluten-free products contained lower levels of key micronutrients compared to their gluten-containing counterparts. While essential for those with celiac disease or gluten sensitivity, the pros and cons of gluten-free flour reveal significant downsides for the average consumer.

Demand for plant-based eggs and other substitutes has increased, offering solutions for vegan diets or egg allergies, but consumers often dislike the flavor and texture of these alternatives compared to real eggs. This highlights that swapping is not always seamless and comes with significant trade-offs to consider.