News and feature stories from Baking & Snack

The clean label alternative
Clean label has been all the rage in formulating, but a shorter ingredient list can hold a lot of appeal to consumers as well.

Understanding the limitations of natural flavors
Advances have been made but formulating challenges remain when switching from artificial to natural flavors.

Revamping formulations with variety flours
Formulators looking for clean label solutions and value-added ingredients must start by looking at which flours they are using.

Emulsifiers bring stability in transition from phos
Phos have to go, and not just in fats but in emulsifiers as well. Formulators work to maintain all that they do.

Seasonal or ethnic, natural flavors can play into any trend
Advances in natural flavors allow bakers to get adventurous with products.

Fiber solutions reduce sugar, entice consumers
When sugar reduction is the goal, fiber can fill holes in formulations and offer nutritional benefits.

How to replace chemical dough conditioners with enzymes
Bakers must recognize parameters and functionality before swapping.

Alternative flours take another step into the mainstream
Flours derived from plants deliver the nutrition, flavor and novelty consumers crave.

Bittersweet cutbacks: Strategies for sugar reduction
“Added sugar” labeling change forces bakers to find alternative methods of sugar replacement.

Clean label sweeteners ease formulating challenges
Reducing sugars with clean label alternatives helps meet consumer demands.

Breaking down the benefits of five dairy proteins
The possibilities to capitalize on dairy ingredients’ healthy attributes are exploding as consumers seek more from their baked foods.

Rediscovering an American baking staple
Rare varieties and nutritional benefits make corn a fashionable ingredient.

Mold inhibitors go clean label
Mold inhibitors for bread and cake products now take a cleaner path.

Yet another new labeling rule
When Congress preempted GMO labeling of foods by the states, it created more regulations.

Enriched grains deserve more attention
Here’s how GFF works to bring forward the advantages of enrichment.

Fortification for today's lifestyles
Plant-based proteins and prebiotics answer the call for healthier, better-for-you foods.

Racing pulses
More snacks and baked goods now feature pulse ingredients as formulators learn more about their ‘superfood’ benefits.

Q&A: How to deliver fortification that consumers want
Premixes promise customizable nutrition that’s easy to enhance baked foods.

All about antioxidants
Natural or synthetic, antioxidants help bakers break the wave of oxidation and stave off staling.

The shelf life balancing act
Increasing the shelf life of baked goods involves considering more than just time.

Chocolate and the clean label movement
Chocolate cannot escape the trend toward clean ingredients, but has a leg up on that matter.

Shifting fiber definition requires a new game plan
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.

Leavening sans sodium
Potassium bicarbonate gives equal performance as its sodium counterpart, plus a bit of sweetness.

The healthy side of chocolate
As chocolate’s benefits are better understood, formulators can use this indulgent ingredient to boost the health perception of their products.

Why enrichment still matters
Christine Cochran from the Grain Foods Foundation shares the history and importance of enrichment.