News and feature stories from Baking & Snack
Fungal glucose oxidase oxidizes, but doesn’t over-oxidize, doughs to aid moulding and makeup performance.
Regional flavors breathe new life into American classics.
Artisan cheeses and complex fruit combinations gain popularity.
Peppers add excitement to savory and sweet baked goods.
Shortening producers seek alternatives to PHOs in response to growing health concerns.
Consumers push for bolder, more complex flavors.
Expert recommends a four-step process to replace eggs in sweet goods.
By fitting the right leavening agent to the right product, bakers can the get the most out of their chemical leavening system.
Bakers and suppliers naturally prepare for an added sugars declaration on the Nutrition Facts panel.
The award-winning enzyme blend lengthens the life of a loaf of bread by seven days.
Expert explains that with the right choice, no formula adjustments are needed when using egg replacers.
The milling company perfects the germination process of its BeneGrain flours.
Versatile hydrocolloids solve a host of problems in a variety of applications.
Proper probiotic selection and application can ease the challenges they present to baking.
Research shows that when consumed with probiotics, protein’s inherent benefits increase.
Allulose debuts commercially and provides bakers a way to reduce calories while maintaining taste.
Many paths lead to success, according to expert from AB Mauri.
Whole algal flour makes a potent egg replacer, according to two experts from Solazyme.
Among the choices for egg replacers is citrus-based fiber that acts as a drop-in alternative, according to expert from Fiberstar.
Chocolate and confectionery coatings bring different functionalities to a baker’s formulation.
The company’s sustainability program brings aid to more than 100 Indonesian communities.
Chocolate’s high appeal to consumers makes its temperamental handling qualities all the more challenging.
Will the agency change the way fiber is listed on labels?
Grain-based foods have a natural affinity for fiber, which may need to be added to meet consumer expectations.
Because egg prices may likely to remain high, an expert from Puratos suggests continued use of egg replacers into the future.