News and feature stories from Baking & Snack

Fibers new bakery look part 2
Tate & Lyle expert describes the usefulness of soluble corn fiber in bakery formulations.

Taking a new look at enzymes part 5
Protease enzymes should get more interest in clean-label applications, says Enzyme Development Corp. expert.

Rye revival
Rye provides bakers positive health benefits and ancient grain appeal.

Not-so-secret ingredients
Standing in for gluten’s structure and texture isn’t the only thing that gums and hydrocolloids do.

Setting the stage
Premixes help simplify the nutrient-addition process.

How to formulate for gluten-free part 6
Experts from Cargill look at the practical side of gluten-free formulating.

How to get smart about salt part 3
Expert from Smart Salt examines a recently introduced salt reduction system based on taste enhancement.

Get ready variety syrups part 2
Clean-label, non-GMO and organic advantages apply to variety syrups, says Ciranda expert.

Gluten-free functionality
TIC Gums’ new line of products can bring back what gluten takes with it.

Every little bit counts
With chemical leavening, formulators must strike the right balance to reduce sodium and maintain process functionality.

Naturally colorful
Technological improvements throw open the doors to baked foods with clean label colors.

Frying the non-trans way part 3
Expert from ADM Oils details the rising number of choices when moving away from partially hydrogenated oils for fried baked foods and snacks.

Fibers new bakery look part 1
Cereal grains as fiber sources benefit many baked foods, says Ardent Mills expert.

Why inulin acts as fiber and sweetener
Expert from BENEO answers questions about the status of inulin as a dietary fiber and its role as a low-intensity sweetener.

Fiber for the future
Advances in fiber enable formulators to pack baked goods with fiber without impacting taste.

Salt with buzz
Flaked kosher sea salt — an ingredient familiar to label-reading consumers — offers uncommon advantages to bakers and snack food makers.

Record stress
With the looming implementation of FSMA regulations, bakers prepare for the mountains of paperwork that could greet them.

Get ready variety syrups part 1
Tapioca and agave syrups bring interesting opportunities to baked foods, according to Ingredion expert.

Taking a new look at enzymes part 4
Xylanases and a new protease are examined by an expert from Puratos.

Frying the non-trans way part 2
Expert from Stratas Foods recommends strategies for working with new high-oleic oils for formulating baked foods and snacks without partially hydrogenated oils.

Why honey works so well in baked foods
Consumers like its naturalness and flavor, and bakers like its functional benefits, according to expert from the National Honey Board.

Bases loaded
Clean-label bases help bakers extend artisan-style lines while serving nutrition-conscious consumers.

Getting together for innovation
Innovation centers that foster collaboration between bakers and their ingredient suppliers prove that one plus one can equal far more than two.

Taking a new look at emulsifiers part 2
Experts from Palsgaard describe how powder extruded emulsifiers, new to the US market, work in cake formulations.

Sweet selections
Variety syrups add value to baked foods and snacks by increasing consumer appeal and improving product performance.