News and feature stories from Baking & Snack

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.
High cost for real eggs
What does the future hold for eggs and egg replacers?
Answers to the egg crisis, Part 4
Corbion Caravan expert reports moist texture and pleasant product flavors from use of egg replacers.
Answers to the egg crisis, Part 3
Because egg levels vary by type of baked foods, adjustment with egg replaces will, too, note experts Agropur Ingredients.
Answers to the egg crisis, Part 2
It's important that egg replaces mimic all the functional properties of eggs, according to BreadPartners expert.
Answers to the egg crisis, Part 1
Expert from Ingredion shares ideas for replacing scarce liquid and dried eggs.
How do egg replacers work?
Different applications call for different approaches.
What about angel food?
Egg replacement won't come easily for this popular bakery product.
Ingredients to the rescue
Superfruits and supernuts can help formulators build healthier, in-demand baked goods and snacks.
Malt meets bread
A new use for an old standby ingredient in distilling results in a flour that improves machinability, flavor and aroma.
The clean conundrum
It’s a trend now firmly entrenched in everyday shopping, but what does it mean? And how long will it last?
Gluten-free: Delicious and nutritious
Developments among ingredients for gluten-free foods have improved taste profile and the nutrition label.
Sodium-cutting strategies and tactics, part 2
Many paths lead to success, according to expert from AB Mauri.
Innovative boosters
As protein continues to appeal to today’s consumers, formulators can choose among an ever-widening range of sources.
Algal agility
Microalgae flour can help bakers churn out healthy products that don’t skimp on taste.
The taste of authenticity
Flavor innovation creates snacks and baked foods that are the real deal.
Bakery fats after PHOs, part 2
Experts from AAK describe why the improved stability of ‘new generation’ fats and oils makes them so attractive.
Bakery fats after PHOs, part 1
Expert from IOI Loders Croklaan describes what removal of partially hydrogenated oils will mean to bakery and snack applications.
Deter and sequester
The most common approach to retard lipid auto-oxidation is to include antioxidants in the formulation.
Feeding Innovation at IFT 15
IFT15 celebrates the science that feeds the world.
A fats and oils report card
How are the 'new generation' oils fitting into bakery and snack applications? Quite well, as a matter of fact.
The umami effect
Thanks to the science of flavor enhancement, formulators can reduce sodium naturally without sacrificing taste.
Understanding required
As bakers explore alternatives to PHOs, they have learned a number of lessons. There's more to this matter than replacing a solid fat with an oil.
A Dairy Solution
MCT Dairies use dairy-based ingredients to replace important characteristics typically delivered by eggs.
Sweet in form and function
As sugar continues to face bad publicity, bakers attempt to reduce the amounts they use without impacting taste and structure.