With chemical leavening, formulators must strike the right balance to reduce sodium and maintain process functionality.
Expert from ADM Oils details the rising number of choices when moving away from partially hydrogenated oils for fried baked foods and snacks.
Technological improvements throw open the doors to baked foods with clean label colors.
Cereal grains as fiber sources benefit many baked foods, says Ardent Mills expert.
Expert from BENEO answers questions about the status of inulin as a dietary fiber and its role as a low-intensity sweetener.
Advances in fiber enable formulators to pack baked goods with fiber without impacting taste.
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.
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.