FDA’s new definition of dietary fiber changes the playing field and its rules, as fiber ingredient producers seek to regain or boost their standings.
Potassium bicarbonate gives equal performance as its sodium counterpart, plus a bit of sweetness.
As chocolate’s benefits are better understood, formulators can use this indulgent ingredient to boost the health perception of their products.
Christine Cochran from the Grain Foods Foundation shares the history and importance of enrichment.
As consumers look for more from their daily bread, formulators look to enrichment and fortification ingredients to deliver that something extra.
Base oils and their production methods continue to evolve as consumers seek baked goods made with healthful ingredients.
Crunchy pea-protein bits join specialty grain and flavor, color inclusions to make products look and taste better.
Palm offers promise, with sustainable palm getting the nod.
Blends tap the various benefits of multiple base oils.
By consuming the amino acid asparagine, it removes the carcinogen’s precursor compound.
The type of application will drive the choice of base oil and the shortening that results.
The base oil has the most impact on product performance.
Inulin and isomaltulose don't contribute added sugars to formulations, but are naturally sweet.
Bakery formulators search for options to cope with the need to declare ‘added sugars’ on package labels.
Recent scientific research proves the worth of inulin in the diets of children and prediabetics.
Baker's yeast provides some unique functions, from fighting carcinogens to offering a boost of vitamins.
The trend among bakers to move away from enriched flour raises troubling questions.
Bakers yeast not only leavens baked foods but also serves them functionally to enable creative solutions.
Brazilian cheese bread mix brings clean-label, gluten-free and non-GMO alternatives to North America.
Spicy and ethnic flavors continue to trend upward, but not just any heat will do.
Independent programs provide additional assistance to farmers and their neighborhoods.
Consumers expect more from their food, including sustainable sourcing.
Consumer demand for recognizable ingredients drives the switch to natural flavors and colors. That doesn’t mean there aren’t some hurdles to overcome first.
The benefits of purple corn reach far and wide thanks to anthocyanins.
Resistant starches are the easiest of the insoluble dietary fibers to use because they tend to be non-hygroscopic and exhibit low water-binding capabilities.