News and feature stories from Baking & Snack
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.
When Mother Nature needed a way to mix oil and water, she created lecithin.
Premeal snacks made with polydextrose help control appetite.
Finding a suitable egg replacement might be easier than you think.
Grain breeding and its implications — plus more — await experts gathering at Albuquerque for AACCI’s annual meeting, Sept. 29 to Oct. 2.
The appeal of ‘real’ dairy and eggs extends to their bakery functionality, too.
How Tate & Lyle uses sensory science to address difficult formulating challenges.
Roquette expert explains how to use polyols to replace sugar in baked foods.
McCormick announces its 2013 flavor forecast, identifying concepts that will drive flavor innovation.