News and feature stories from Baking & Snack

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?

Whats new among antioxidants and preservatives part 6
Expert from Kemin discusses a new natural ingredient that protects against oxidative rancidity.

Serve and protect
Bakers can save by using encapsulated fumaric acid as a mold inhibitor.

Instead of one good egg
Award-winning egg replacer gives bakers a uniquely formulated, clean, cost-effective alternative.

Great gluten-free expectations
Formulators must target great taste and work to build crumb structure and keep quality in the absence of gluten.

How to benefit from malts basic values part 1
Expert from Briess Malt & Ingredients considers.

Hydrocolloids and the real world part 1
With some bakery-friendly gums in short supply, here’s practical advice on where to go from here.

Extending honey with inulin
There’s a nutritional benefit, too: extra fiber.

Change of course
Emulsifiers drive texture and shelf life when baked foods travel trans-free and low-fat routes.

What’s happening in bakery and snack flavors, part 2
Experts from Edlong Dairy Technologies consider changes and opportunities.