News and feature stories from Baking & Snack

How to spare the sugar in baked foods, part 7
Bakers can use a milk protein concentrate to reduce the sugary load, according to an expert from Glanbia Nutritionals.
How to benefit from malt’s basic values, part 2
Expert from Malt Products considers the benefits of malt in bakery formulations.
Why people like — and dislike — whole wheat bread
Multiyear study from Horizon Milling reveals there’s plenty of room to make improvements and earn market gains in the category.
What fate for ADA?
Is it time to play taps for azodicarbonamide? At present, this dough improver is GRAS for use in flour and dough, but some now call for its ban.
What is a cereal grain, officially?
It depends on who you ask, but a grain is a grain, not an oilseed or legume.
Taking a new look at emulsifiers, part 1
Expert from Corbion Caravan examines changes in bakery enzymes.
Less bitter, more sweet
Sensus says it has the solution to masking stevia’s not-so-pleasant aftertaste.
How to formulate for gluten-free, part 5
Expert from Glanbia Nutritionals looks at the problem-solving functions that hydrocolloids offer to gluten-free foods.
Explore a new world of variety flours
When setting sail for whole grain applications, bakers can follow new opportunities but should expect a change of direction in formulating.
Taking a new look at enzymes, part 1
Expert from Lallemand gives practical advice about selecting enzymes for bakery use.
How to spare the sugar in baked foods, part 5
Starch-based ingredients combine with non-nutritive sweeteners can do the job, said experts from Penford Food Ingredients.
How to spare the sugar in baked foods, part 6
Expert from Ingredion discusses the role of polyols and stevia in dialing back the sugar content of baked goods.
How to use variety flours, part 3
Pea and bean flours open interesting nutrition and formulating opportunities, according to experts from SK Food International.
Seeing red
Products containing tart cherries can offer some unexpected health benefits.
Enzymes beyond amylase
Enzymes enable clean-label formulating strategies, but there’s much more to their advantages in baked foods.
Fats and oils: The new breed
Governmental restrictions and consumer demands have bakers seeking out more trans fat alternatives.
How to spare the sugar in baked foods, part 4
Texture should be a top consideration when reducing sugar in baked foods. An expert from Sensus America explains why.
How to formulate for gluten-free, part 4
Expert from Didion Milling considers the big role that corn flour and corn bran can play in formulating gluten-free foods.
How to spare the sugar in baked foods, part 3
More than sweetness needs to be replaced when cutting sugar, according to an expert from DuPont Nutrition & Health.
How to get smart about salt, part 2
Experts from Cain Food Industries and Nu-Tek Food Science detail a new form of salt that reduces sodium content.
How to formulate for gluten-free, part 3
Expert from Bay State Milling considers options for making baked foods without gluten.
Working with chemical leaving, part 1
Expert from AB Mauri examines the reasons behind changes in chemical leavening systems and what they mean to bakers.
Scaling up innovation
Bakers take formulating seriously when bringing a new product from bench to plant floor.
Dial up, dial down
Consumer and customer research cues a new tortilla formulation system.
‘Do good’ cocoa
Cocoa suppliers do their part to improve the sustainability of the ingredient.