News and feature stories from Baking & Snack

Prepare for a whole grain future part 4
Expert from SK Food International answers questions about whole grain formulations.
Inclusions offer a bit of help
Formulators working with fruits and nuts find relief with pre-formed particulates.
Kids health needs urgent care from product formulators
When developing foods to improve the health of the next generation, bakers and snack food makers must provide nutrients necessary to well-being but avoid loading on the calories.
Whats the best approach to making foods healthy for children
An expert panel at IFT advises: ‘nutrient dense but energy light.’
Cuts sodium keeps flavor
New technology takes away potassium chloride’s bitter taste and slashes salt 33 to 50% in baked foods without sacrificing flavor or functionality.
Crop tour eyes 2012 conditions for hard winter wheat
An eyewitness report from a Baking & Snack editor describes development of the wheat crop in the Central Plains.
Going for the real thing
Real fruits and nuts provide nutritional enhancement and a clean label.
For some children too little food is also a concern
Food insecurity affects 16 million kids, according to USDA.
Fairytale Brownies makes a commitment to kids playtime
Mail-order baker finds a way to improve the health of children through the KaBOOM! nonprofit builder of playgrounds.
How to achieve nut flavor without the allergens
QualiTech offers a solution to peanuts' allergen and supply problems.
Lowering sodium with leaveners part 3
Expert from Church and Dwight provides insight on cutting sodium while retaining product quality.
Putting fruit through the extruder
Researchers learn that fruit and vegetable ingredients improve the nutrient quality of extruded snacks.
Why kale is hot
Can formulators take advantage of the sudden popularity of a bold-flavored, leafy green vegetable?
Tomatoes appeal to the fifth and sixth tastes
Tomato-based ingredients provide antioxidants that aid eye health and flavor enhancers that reduce the need for salt.
Weight control via resistant potato starch
A new resistant starch derived from potatoes can cut calories, hold down glycemic index and raise the fiber level of baked foods.
Enhanced enzymes emerge
Biotechnology allows development of more sophisticated enzymes for baking.
Form and function for fortification
How to select the optimal medium for fortifying with fruits and vegetables.
Speaking of ORAC
Measurements of antioxidant content don’t do well at predicting behavior in the body.
How to fortify the natural way
Fruits and vegetables not only beautify foods, they can fortify them with important nutrients.
Enzymes work behind the scenes
Because enzymes behave in highly specific ways, they act as consistently effective functional ingredients yet are all but invisible to consumers.
Delivering probiotics part 2
Expert from Lallemand offers insight into microencapsulation for probiotics.
Tech showcase Nutritive sweeteners
Examining the options for sugars and carbohydrate syrups on the market.
Ways to cut sodium part 1
Expert from AB Mauri answers questions about sodium-reduction strategies.
How to get the flour you need part 2
Experts from Horizon Milling offer insight on choosing the right flour.
Prepare for a whole grain future part 3
Expert from Dakota Specialty Milling answers questions about whole grain formulations.