News and feature stories from Baking & Snack
Could ancient wheats pose less of a risk to gluten-sensitive people?
Expert from Kemin discusses a new natural ingredient that protects against oxidative rancidity.
Award-winning egg replacer gives bakers a uniquely formulated, clean, cost-effective alternative.
Bakers can save by using encapsulated fumaric acid as a mold inhibitor.
Formulators must target great taste and work to build crumb structure and keep quality in the absence of gluten.
Expert from Briess Malt & Ingredients considers.
There’s a nutritional benefit, too: extra fiber.
With some bakery-friendly gums in short supply, here’s practical advice on where to go from here.
Emulsifiers drive texture and shelf life when baked foods travel trans-free and low-fat routes.
Experts from Edlong Dairy Technologies consider changes and opportunities.
Help health-conscious consumers find what they’re looking for with a value-added product.
In this special report, veterans of the baking industry discuss how ABA’s committees address food safety, nutrition labeling and other critical issues.
A lot has happened between Expos when it comes to formulating baked foods. Here’s a glimpse into trends present and yet to come.
Honey and malt are ‘naturals’ for sweetening baked foods.
Bakers and snack producers get creative to meet consumers’ nutrition demands.
Depending on the applications, bakers have options when it comes to honey’s form.
New USDA guidelines about snacks in schools may prove too restrictive, leaving some nutritious foods out of the loop.
Here’s what formulators need to know about flours milled from variety grains including beans and lentils.
Barley is an attractive tool for bakers when it’s used correctly.
Almonds are baked products’ perfect partner with flavor, nutrition, health benefits and versatility.
Most likely, honey was the baker’s first sweetener, and it remains a mainstay of their ingredients.
Expert from ICL Food Specialties discusses a new natural ingredient that protects against oxidative rancidity.
Specialty carbohydrates derived from chicory roots and sugar beets bring more to the sugar-replacement table than sweetness alone, according to an expert from BENEO
New research into consumer perception of salt intake finds worldwide uncertainty and confusion about consumption limits.
Rice flours prove versatile in baked foods, especially gluten-free applications, according to experts from PGP International.