News and feature stories from Baking & Snack

How to formulate for gluten-free part 3
Expert from Bay State Milling considers options for making baked foods without gluten.

Working with chemical leaving part 1
Expert from AB Mauri examines the reasons behind changes in chemical leavening systems and what they mean to bakers.

Scaling up innovation
Bakers take formulating seriously when bringing a new product from bench to plant floor.

Double dipping
Chocolate ingredients take bakery and snack products to the next level on both the indulgence and nutrition scales. Click to view slideshow.

Working behind the scenes
Probiotics hold the key to better human health if the beneficial microorganisms can survive the oven. Click to view slideshow.

Do good cocoa
Cocoa suppliers do their part to improve the sustainability of the ingredient.

Dial up dial down
Consumer and customer research cues a new tortilla formulation system.

How to formulate for gluten-free part 2
Expert from Penford Food Ingredient Co. considers options for making baked foods without gluten.

Exploring salts bakery functions part 1
Expert from Morton Salt compares bakery results for sodium chloride vs. potassium chloride.

Tarnish forming on aluminum too
SALP may be out for bakers in Europe.

Lighten the load
How to shed the sodium burden when leavening baked foods by chemical methods.

How to use variety flours part 2
Pulse flours prove versatile in baked foods, especially gluten-free applications, according to an expert from the Canadian International Grains Institute.

Close the fiber gap
Resistant maltodextrins lift whole grain foods into higher-fiber categories.

The not-so-secret weapon
As today’s consumers continue to seek health benefits in their baked foods, protein packs a healthful punch.

Next up high-oleic high-stearic sunflower
This new oil offers lower saturated fats with greater solids content.

Fry with stability
Shortenings and oils continue to evolve to meet customer and consumer demands.

How to formulate for gluten-free part 1
Expert from Ingredient considers options for making baked foods without gluten.

Hydrocolloids and the real world part 2
With some bakery-friendly gums in short supply, here’s practical advice on where to go from here.

Feeling fuller longer
Weight management goes much better with products formulated to support satiety and satisfaction.

Powered by protein
High-protein claims gain ground on high fiber in the bread aisle.

Most of us not-so-healthy eaters
NPD Group report shows eating habits don’t line up with perception.

More than molasses
When seeking alternatives to molasses and corn syrup, it’s all about the label.

How to benefit from honeys basic values part 1
Honey’s popularity makes it an ideal bakery ingredient, notes expert from National Honey Board.

Get smart about salt
Bakers face a formulating dilemma: how to maintain salt’s functionality but replace its sodium, at least in part.

And then theres lower gluten
Could ancient wheats pose less of a risk to gluten-sensitive people?