News and feature stories from Baking & Snack
"Sweet brown" flavors evoking Latin America's rich culinary traditions can perk up baked foods.
Fifteen years after whole grains pushed their way to the head of the line in bakery formulating, there's still plenty of unlocked potential.
Ancient grains such as barley, rye and millet still have plenty of untried uses.
Natural, clean-label dairy-derived flavors can contribute function as well as nutrition.
Whey ingredients have many surprising uses within the baked goods industry.
Dairy product solids are making major inroads in product development.
Milk offers a nutrient powerhouse to humans and a myriad of other applications to bakers.
Drink-inspired flavors and ingredients make their way into cakes, cookies, and other baked goods.
Emulsifiers offer solutions to the PHO problem.
Regional flavors breathe new life into American classics.
Artisan cheeses and complex fruit combinations gain popularity.
Fungal glucose oxidase oxidizes, but doesn’t over-oxidize, doughs to aid moulding and makeup performance.
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.
Expert explains that with the right choice, no formula adjustments are needed when using egg replacers.
The award-winning enzyme blend lengthens the life of a loaf of bread by seven days.
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.
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.
The milling company perfects the germination process of its BeneGrain flours.
Versatile hydrocolloids solve a host of problems in a variety of applications.
Allulose debuts commercially and provides bakers a way to reduce calories while maintaining taste.