News and feature stories from Baking & Snack

Take steps toward natural fortification, part 1
Expert from ADM Research shares insight into using cooked edible beans for baked foods and snacks.
How to differentiate with inclusions, part 2
Expert from QualiTech Co. offers advice on using particulates in baked foods.
Ways to cut sodium, part 2
Expert from Cargill Salt answers questions about sodium-reduction strategies.
Chocolate’s healthy boost
Today’s chocolate ingredients deliver good-for-you benefits while keeping things fun and indulgent.
Starch suppliers consider 2012 corn
A difficult year for corn doesn’t necessarily equate to a difficult year for starch suppliers.
Giving the immune system a fighting chance
When used in baked foods, Biothera Wellmune WGP stimulates neutrophils to boost the body's immune response.
How to stay in front of the pack
A strong R&D process can help a company keep ahead of the competition.
Just add starch
Native, modified and pregelatinized food starches serve many ‘go to’ functions — especially in clean-label and gluten-free foods.
Learning from retail chocolate sales
Bakers can find direction in the chocolate that consumers are buying themselves.
Sustaining cocoa for the future
Improving farming techniques and communities is at the forefront of sustainable cocoa.
Lowering sodium with leaveners, part 5
Expert from Innophos provides insight into a 4-step method for reducing sodium.
Making the most of your mix, part 1
Experts from DSM Nutritional Products provide insight into using nutrient premixes in baked foods.
Lowering sodium with leaveners, part 4
Expert from ICL Performance Products provides insight on cutting sodium while retaining product quality.
Building stability with gums, part 2
TIC Gums expert provides insight into gums and hydrocolloids.