Expert from BENEO answers questions about the status of inulin as a dietary fiber and its role as a low-intensity sweetener.
Flaked kosher sea salt — an ingredient familiar to label-reading consumers — offers uncommon advantages to bakers and snack food makers.
With the looming implementation of FSMA regulations, bakers prepare for the mountains of paperwork that could greet them.
Advances in fiber enable formulators to pack baked goods with fiber without impacting taste.
Tapioca and agave syrups bring interesting opportunities to baked foods, according to Ingredion expert.
Xylanases and a new protease are examined by an expert from Puratos.
Expert from Stratas Foods recommends strategies for working with new high-oleic oils for formulating baked foods and snacks without partially hydrogenated oils.
Consumers like its naturalness and flavor, and bakers like its functional benefits, according to expert from the National Honey Board.
Clean-label bases help bakers extend artisan-style lines while serving nutrition-conscious consumers.
Innovation centers that foster collaboration between bakers and their ingredient suppliers prove that one plus one can equal far more than two.
Experts from Palsgaard describe how powder extruded emulsifiers, new to the US market, work in cake formulations.
Variety syrups add value to baked foods and snacks by increasing consumer appeal and improving product performance.
Expert from IOI Loders Croklaan describes success when using new frying fats to replace those containing trans fatty acids.
Expert from Corbion Caravan reports new applications in cakes and improved uses in bread products.
Bakers can use a milk protein concentrate to reduce the sugary load, according to an expert from Glanbia Nutritionals.
Multiyear study from Horizon Milling reveals there’s plenty of room to make improvements and earn market gains in the category.
Expert from Malt Products considers the benefits of malt in bakery formulations.
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.
As competition heats up in the gluten-free category, bakery formulators shift efforts to improving taste and texture in a wider variety of products.
New formats for baked foods help consumers get their daily fruit requirements in tempting, appetizing and tasty ways.
It depends on who you ask, but a grain is a grain, not an oilseed or legume.
Expert from Corbion Caravan examines changes in bakery enzymes.
Sensus says it has the solution to masking stevia’s not-so-pleasant aftertaste.
Expert from Glanbia Nutritionals looks at the problem-solving functions that hydrocolloids offer to gluten-free foods.