News and feature stories from Baking & Snack

Starch: The secret weapon
Take another look at resistant starch when working to boost the dietary fiber content of baked foods and snacks.

Reasons to choose cherries
With functional and nutritional benefits, Montmorency tart cherries also deliver a note of indulgence with their flavor, texture and visual appeal.

AIB offers FSMA help
How do you know your ovens provide the FSMA kill step for food pathogens? AIB International helps you calculate the answer.

Puratos nearly doubles its sourdough library
The American collection grows by 12 samples.

Simple Mills puts health center stage
Chicago-based company seeks to bring the quality and health-consciousness associated with store perimeters to the center aisle.

New horizons for craft baking
Wheat Montana flourishes as a small, nimble bakery with the freedom to innovate.

How hydrocolloids aid stability
Icings and glazes depend on gums to function properly.

Water icing applications
Glazes and water icings have many purposes in the baking world.

Problems with protein
When formulating baked goods with extra protein, bakers need to be aware of pitfalls that can make high-protein products difficult to machine.

Theresa Cogswell offers IBIE advice
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.

Whole grains: Making the conversion
What does it take to recast bakery favorites into whole grain formats?

Americans still sweet on sweet goods
The US love affair with indulgence remains strong as ever when simple treats provide rewards for everyday feats.

Applications for malt extract
Derived from barley, an ancient grain, malt extract carries a modern message about nutrition.

PHO removal prompts innovation
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's roll in product appearance
Salt plays a role not only in yeast stabilization, structure building and flavor but also in the look of a product.

Labeling laws: The big questions
IBIE convenes at a time of rapid change for ingredient labeling laws as more consumers ask about the content of their foods.

How elevation affects baking performance
The higher up you go, the more difference you’ll see in finished baked foods.

Corn masa gets a folic boost
The Food and Drug Administration approved folic acid fortification of corn masa flour.

Salt's roll in flavor enhancement
When salt is absent, taste is the first thing to go.

Salt for gluten strengthening
Salt plays a major roll in baking, especially when it comes to structure.

Foodservice sandwich trends
From the bold to the fancy, sandwiches on foodservice menus are catching eyes and turning profits.

Salt as a yeast stabilizer
Even as a "small" ingredient in bakery formulation, salt carries a big weight from a functional perspective.

Organic, muscled-up gluten and starches
Vital wheat gluten and wheat starches, certified organic, supply the boost.

In pursuit of lifestyle nutrients
Most demographic segments can use a fortified boost of nutrients essential to optimal performance. Bakers can help.

Delicious and nutritious?
In an era of healthy mindsets and better-for-you options, indulgence doesn’t have to be a dirty word.