When setting sail for whole grain applications, bakers can follow new opportunities but should expect a change of direction in formulating.
Expert from Lallemand gives practical advice about selecting enzymes for bakery use.
Starch-based ingredients combine with non-nutritive sweeteners can do the job, said experts from Penford Food Ingredients.
Expert from Ingredion discusses the role of polyols and stevia in dialing back the sugar content of baked goods.
Pea and bean flours open interesting nutrition and formulating opportunities, according to experts from SK Food International.
Products containing tart cherries can offer some unexpected health benefits.
Enzymes enable clean-label formulating strategies, but there’s much more to their advantages in baked foods.
Governmental restrictions and consumer demands have bakers seeking out more trans fat alternatives.
Texture should be a top consideration when reducing sugar in baked foods. An expert from Sensus America explains why.
Expert from Didion Milling considers the big role that corn flour and corn bran can play in formulating gluten-free foods.
More than sweetness needs to be replaced when cutting sugar, according to an expert from DuPont Nutrition & Health.
Experts from Cain Food Industries and Nu-Tek Food Science detail a new form of salt that reduces sodium content.
Expert from Bay State Milling considers options for making baked foods without gluten.
Expert from AB Mauri examines the reasons behind changes in chemical leavening systems and what they mean to bakers.
Bakers take formulating seriously when bringing a new product from bench to plant floor.
Cocoa suppliers do their part to improve the sustainability of the ingredient.
Probiotics hold the key to better human health if the beneficial microorganisms can survive the oven. Click to view slideshow.
Consumer and customer research cues a new tortilla formulation system.
Chocolate ingredients take bakery and snack products to the next level on both the indulgence and nutrition scales. Click to view slideshow.
Expert from Penford Food Ingredient Co. considers options for making baked foods without gluten.
Expert from Morton Salt compares bakery results for sodium chloride vs. potassium chloride.
SALP may be out for bakers in Europe.
How to shed the sodium burden when leavening baked foods by chemical methods.
Resistant maltodextrins lift whole grain foods into higher-fiber categories.
Pulse flours prove versatile in baked foods, especially gluten-free applications, according to an expert from the Canadian International Grains Institute.