News and feature stories from Baking & Snack

Exerting self control
Fungal glucose oxidase oxidizes, but doesn’t over-oxidize, doughs to aid moulding and makeup performance.
An ethnic twist
Regional flavors breathe new life into American classics.
Fresh from the farm
Artisan cheeses and complex fruit combinations gain popularity.
Heating things up
Peppers add excitement to savory and sweet baked goods.
The shortening conundrum
Shortening producers seek alternatives to PHOs in response to growing health concerns.
Layers and fusions
Consumers push for bolder, more complex flavors.
Answers to the egg crisis, Part 8
Expert recommends a four-step process to replace eggs in sweet goods.
Leavening agents bring lift to baked goods
By fitting the right leavening agent to the right product, bakers can the get the most out of their chemical leavening system.
Clean alternatives help bakers reduce sugar
Bakers and suppliers naturally prepare for an added sugars declaration on the Nutrition Facts panel.
Corbion Caravan extends shelf life for bread
The award-winning enzyme blend lengthens the life of a loaf of bread by seven days.
Answers to the egg crisis, Part 9
Expert explains that with the right choice, no formula adjustments are needed when using egg replacers.
Bay State’s sprouted grains sprout new benefits
The milling company perfects the germination process of its BeneGrain flours.
Gums keep baked goods together
Versatile hydrocolloids solve a host of problems in a variety of applications.
Probiotics, prebiotics work in syngergy
Proper probiotic selection and application can ease the challenges they present to baking.
Probiotics can improve protein use
Research shows that when consumed with probiotics, protein’s inherent benefits increase.
First commercial allulose helps bakers cut calories
Allulose debuts commercially and provides bakers a way to reduce calories while maintaining taste.
Sodium-cutting strategies and tactics, part 2
Many paths lead to success, according to expert from AB Mauri.
Answers to the egg crisis, Part 7
Whole algal flour makes a potent egg replacer, according to two experts from Solazyme.
Answers to the egg crisis, Part 6
Among the choices for egg replacers is citrus-based fiber that acts as a drop-in alternative, according to expert from Fiberstar.
Bakers choose chocolate vs. confectionery
Chocolate and confectionery coatings bring different functionalities to a baker’s formulation.
Mondelez invests in the ‘cocoa life’
The company’s sustainability program brings aid to more than 100 Indonesian communities.
Chocolate persists in its appeal
Chocolate’s high appeal to consumers makes its temperamental handling qualities all the more challenging.
FDA sets its sights on fiber
Will the agency change the way fiber is listed on labels?
Bakeries claim fiber to get consumer attention
Grain-based foods have a natural affinity for fiber, which may need to be added to meet consumer expectations.
Answers to the egg crisis, Part 5
Because egg prices may likely to remain high, an expert from Puratos suggests continued use of egg replacers into the future.