News and feature stories from Baking & Snack
Adding structure to a zero-calorie oil, P&G targets the low-fat, low-calorie bakery market.
California raisins offer rich nutrition and add clean-label appeal to bakery formulations.
It’s not just the types of fats in shortenings that play a role in heart health.
Expert from SensoryEffects Flavor Systems offers advice on using particulates in baked foods.
Expert from The Wright Group provides insight into fortifying baked foods for children.
Nutrient requirements vary by country.
Imagine the possibilities that take advantage of a shortening with no trans, no sats and up to 75% fewer calories.
To satisfy the health-and-wellness consumer, formulators turn to prepared blends of vitamins, minerals and more.
Because so many consumers look first at calorie content when making a purchase decision, formulators need to address the sugar and fat content of baked foods.
They don’t know much about what to do, and their information sources prove it.
Expert from Caravan Ingredients provides insight into fortifying baked foods for children.
International Fiber Corp. expert offers insight into formulating products with insoluble fiber.
Expert from SK Food International answers questions about whole grain formulations.
An eyewitness report from a Baking & Snack editor describes development of the wheat crop in the Central Plains.
New technology takes away potassium chloride’s bitter taste and slashes salt 33 to 50% in baked foods without sacrificing flavor or functionality.
Mail-order baker finds a way to improve the health of children through the KaBOOM! nonprofit builder of playgrounds.
Food insecurity affects 16 million kids, according to USDA.
Real fruits and nuts provide nutritional enhancement and a clean label.
QualiTech offers a solution to peanuts' allergen and supply problems.
Formulators working with fruits and nuts find relief with pre-formed particulates.
When developing foods to improve the health of the next generation, bakers and snack food makers must provide nutrients necessary to well-being but avoid loading on the calories.
An expert panel at IFT advises: ‘nutrient dense but energy light.’
Expert from Church and Dwight provides insight on cutting sodium while retaining product quality.
Biotechnology allows development of more sophisticated enzymes for baking.
Because enzymes behave in highly specific ways, they act as consistently effective functional ingredients yet are all but invisible to consumers.