News and feature stories from Baking & Snack

Variety flours and the supply chain
Nonwheat flours make products attractive, but don’t forget the bigger picture.

Different ingredients target the same goal
Because salt adds so much savor to baked foods, it’s hard to replace, but formulators now have more alternative ingredients.

Whats happening in bakery and snack flavors part 1
Experts from Mother Murphy’s Laboratories consider changes and opportunities.

How to select starch ingredients part 3
Expert from Cargill Texturizing Solutions examines options among native and modified starches.

How flavors cover cuts in sugar, fat and salt
Formulators can make low-sugar and trans-fat-free foods much more appealing to consumers through smart flavor choices.

Solving for solubility
When it comes to choosing a type of fiber, let the application dictate.

Going beyond ordinary roles for flavors in baked foods
Trends find consumers seeking nostalgic, comforting flavors as well as new, ethnic tastes

Why swap honey for sugar
Mother Nature’s most natural of all sweeteners can upgrade product image and flavor when cutting sugar in baked foods.

How to use flavors to enhance whole grain products
Careful flavor choices smooth out the rough edges.

Invisible fibers for baked foods
Some soluble fiber ingredients go undetected by consumers

Fiber closes the dietary deficit
Classified by solubility, fermentability, digestibility, purity and source, fiber happens to be a nutrient of concern in the American diet.

Savory flavors in baked foods and snacks part 4
Consumers like their flavors both familiar and adventurous, according to Agneta Weisz of Comas Flavors.

How to reduce sugar in baked foods part 1
National Honey Board offers insight on how honey can cut sugar while adding flavor, aroma and shelf life benefits.

Adding nutrients to kids diets part 4
Expert from Ingredion provides insight into formulating healthy baked foods for children.

Lower sodium intake advice coming predicts General Mills scientist
Global attention to sodium in the diet intensifies even as the company succeeds in cutting its presence in many foods.

Spare the sugar
Bakers can do it with the right alternative sweeteners and bulking agents.

Staging an upgrade
Inulin prompts better performance for whole wheat tortillas and cues higher fiber content.

New gums are settling in
Although some food gums face uncertain supply and price problems, a host of new blends — and reliable stalwarts — now answer the call.

Whats new in bakery shortenings part 2
Expert from Ventura Foods offers insight on how fats, oils and bakery shortenings have changed to meet new consumer expectations.

Adding nutrients to kid diets part 3
Expert from ConAgra Mills provides insight into formulating healthy baked foods for children.

Whats new among antioxidants and preservatives part 4
Expert from AB Mauri examines options in natural ingredient choices.

Brand new opportunity
How General Mills expanded the Gardetto’s brand into the convenience store cracker aisle.

Improving digestive health part 7
Expert from DuPont Nutrition & Health offers insight on the role of soluble dietary fiber.

Delivering probiotics part 3
Expert from Cargill explains the benefits of probiotics from a health standpoint and offers insight on their use in baked foods.

Bright shiny things
Enzyme-treated starch gives baked foods the ‘egg wash’ touch without the eggs.