News and feature stories from Baking & Snack
Glazes and water icings have many purposes in the baking world.
Here are tips about what to look for at IBIE 2016 and how to make the most of the show … with a few insights from Albert Einstein, too.
When formulating baked goods with extra protein, bakers need to be aware of pitfalls that can make high-protein products difficult to machine.
The US love affair with indulgence remains strong as ever when simple treats provide rewards for everyday feats.
What does it take to recast bakery favorites into whole grain formats?
Derived from barley, an ancient grain, malt extract carries a modern message about nutrition.
With the target date for PHO removal looming, an increasing supply of alternative oils and new emulsifiers now assists food companies in the effort.
Salt plays a role not only in yeast stabilization, structure building and flavor but also in the look of a product.
IBIE convenes at a time of rapid change for ingredient labeling laws as more consumers ask about the content of their foods.
The higher up you go, the more difference you’ll see in finished baked foods.
The Food and Drug Administration approved folic acid fortification of corn masa flour.
When salt is absent, taste is the first thing to go.
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.
Even as a "small" ingredient in bakery formulation, salt carries a big weight from a functional perspective.
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.
In an era of healthy mindsets and better-for-you options, indulgence doesn’t have to be a dirty word.
When it comes to clean label, lecithin is hard to beat.
As today’s world becomes more interconnected, issues of sustainable sourcing arise.
Food technologists have made great advances in replacing PHOs in emulsifiers.
Dessert endures sweeping changes in consumers’ eating habits by being quick in adapting to change.
Bakers challenge emulsifier suppliers to get rid of PHO-based materials but keep the performance.
With pulse concentrates and flours, bakers and snack producers can hit all the hottest health trends.
Little extras go a long way to make baked foods more appealing.