Addition of latex into the batter (with and without CaCO3) provided a foam product with improved flexibility as evidenced by the increase of the strain at yield (samples P-1 to P-8 of Table 1). Not surprisingly, the stress at yield as well as the modulus also decreased with increased latex addition. The largest change in the flexural properties of the foam appears to occur between latex concentrations of 9 and 18 wt% of water (with and without CaCO3). The addition of CaCO3 at 9 wt% of water had little or no impact on foam properties compared with foams without CaCO3 (Table 1). The foam density increased with increased latex content in the batter, which was not surprising, as latex does not foam upon baking. CaCO3 did not affect the density of the product, but lowered the MC of the foams. Furthermore, MC decreased with increased latex content.