News and feature stories from Baking & Snack
Salt plays a major roll in baking, especially when it comes to structure.
From the bold to the fancy, sandwiches on foodservice menus are catching eyes and turning profits.
Vital wheat gluten and wheat starches, certified organic, supply the boost.
Most demographic segments can use a fortified boost of nutrients essential to optimal performance. Bakers can help.
Even as a "small" ingredient in bakery formulation, salt carries a big weight from a functional perspective.
In an era of healthy mindsets and better-for-you options, indulgence doesn’t have to be a dirty word.
As today’s world becomes more interconnected, issues of sustainable sourcing arise.
When it comes to clean label, lecithin is hard to beat.
Dessert endures sweeping changes in consumers’ eating habits by being quick in adapting to change.
Food technologists have made great advances in replacing PHOs in emulsifiers.
With pulse concentrates and flours, bakers and snack producers can hit all the hottest health trends.
Bakers challenge emulsifier suppliers to get rid of PHO-based materials but keep the performance.
Little extras go a long way to make baked foods more appealing.
Natural waxes may open another door to replacing trans fats without increasing saturated fats.
Savvy bakers find golden opportunities by developing on-trend frozen and par-baked goods while partnering with customers in almost every conceivable channel.
Enzymatic intersterification separates fatty acid components and reassembles them.
Clean-eating trends among consumers demand clean-label approaches to bakery formulating.
Formulating cleaner-label breads involves understanding of each ingredient's unique function.
As FDA downgrades partially hydrogenated oils, formulators need to upgrade their knowledge of a new generation of shortening blends.
A new process gives apple pieces a very different texture.
Be sure you include everyone — especially your miller — when going clean-label.
With a shortage of eggs last year, some bakers turned to egg extenders or replacers.
It's mankind's first sweetener, and it continues to exert its power today.
There are many non-wheat flour options available to bakers to differentiate themselves in the marketplace.
High-intensity sweeteners can help bakers make foods that meet the sugar reduction goals of the Dietary Guidelines for Americans 2015-20.