News and feature stories from Baking & Snack
Some soluble fiber ingredients go undetected by consumers
Mother Nature’s most natural of all sweeteners can upgrade product image and flavor when cutting sugar in baked foods.
Trends find consumers seeking nostalgic, comforting flavors as well as new, ethnic tastes
Classified by solubility, fermentability, digestibility, purity and source, fiber happens to be a nutrient of concern in the American diet.
Careful flavor choices smooth out the rough edges.
Consumers like their flavors both familiar and adventurous, according to Agneta Weisz of Comas Flavors.
National Honey Board offers insight on how honey can cut sugar while adding flavor, aroma and shelf life benefits.
Expert from Ingredion provides insight into formulating healthy baked foods for children.
Global attention to sodium in the diet intensifies even as the company succeeds in cutting its presence in many foods.
Although some food gums face uncertain supply and price problems, a host of new blends — and reliable stalwarts — now answer the call.
Bakers can do it with the right alternative sweeteners and bulking agents.
Inulin prompts better performance for whole wheat tortillas and cues higher fiber content.
Expert from Ventura Foods offers insight on how fats, oils and bakery shortenings have changed to meet new consumer expectations.
Expert from ConAgra Mills provides insight into formulating healthy baked foods for children.
Expert from AB Mauri examines options in natural ingredient choices.
How General Mills expanded the Gardetto’s brand into the convenience store cracker aisle.
Expert from DuPont Nutrition & Health offers insight on the role of soluble dietary fiber.
Expert from Cargill explains the benefits of probiotics from a health standpoint and offers insight on their use in baked foods.
New science looks at the allergen potentials posed by refined vegetable oils.
Here’s a bakery shortening that really cuts the calories.
Because they are compound products, shortenings can offer many different features.
It’s a matter of matching nutrition and functionality.
Enzyme-treated starch gives baked foods the ‘egg wash’ touch without the eggs.
Uses for enzymes in baked foods continue to grow because they simplify the baker’s job.
Enzyme classifications define their roles in baked foods.