When Congress preempted GMO labeling of foods by the states, it created more regulations.
Here’s how GFF works to bring forward the advantages of enrichment.
More snacks and baked goods now feature pulse ingredients as formulators learn more about their ‘superfood’ benefits.
Plant-based proteins and prebiotics answer the call for healthier, better-for-you foods.
Premixes promise customizable nutrition that’s easy to enhance baked foods.
Natural or synthetic, antioxidants help bakers break the wave of oxidation and stave off staling.
Chocolate cannot escape the trend toward clean ingredients, but has a leg up on that matter.
Increasing the shelf life of baked goods involves considering more than just time.
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.
Crunchy pea-protein bits join specialty grain and flavor, color inclusions to make products look and taste better.
Base oils and their production methods continue to evolve as consumers seek baked goods made with healthful ingredients.
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.