News and feature stories from Baking & Snack
As protein continues to appeal to today’s consumers, formulators can choose among an ever-widening range of sources.
Microalgae flour can help bakers churn out healthy products that don’t skimp on taste.
Flavor innovation creates snacks and baked foods that are the real deal.
Experts from AAK describe why the improved stability of ‘new generation’ fats and oils makes them so attractive.
Expert from IOI Loders Croklaan describes what removal of partially hydrogenated oils will mean to bakery and snack applications.
The most common approach to retard lipid auto-oxidation is to include antioxidants in the formulation.
IFT15 celebrates the science that feeds the world.
How are the 'new generation' oils fitting into bakery and snack applications? Quite well, as a matter of fact.
Thanks to the science of flavor enhancement, formulators can reduce sodium naturally without sacrificing taste.
As bakers explore alternatives to PHOs, they have learned a number of lessons. There's more to this matter than replacing a solid fat with an oil.
MCT Dairies use dairy-based ingredients to replace important characteristics typically delivered by eggs.
As sugar continues to face bad publicity, bakers attempt to reduce the amounts they use without impacting taste and structure.
Highly specific in their activity, modern bakery enzymes hold the keys to functional improvements.
Government efforts to get Americans to consume less sodium appear to be stalling. Where does that leave bakery and snack formulators?
Yes, their flours are different to work with, but they add an extra spurt of nutrition, digestibility and shelf life — all attractive to today’s consumers.
Plant-based protein can serve as a new alternative to eggs.
Expert from Innophos advises looking at sodium sources already in baked foods and then considering alternatives.
Consumers seeking the latest in ancient grains can now choose organic cracked freekah.
To move bakery formulations away from use of trans-containing shortenings, bakers should consider today’s improved emulsifiers.
Potassium leaveners can support nutrient claims, says expert from Clabber Girl Corp.
New research shows how wheat protein isolate can replace eggs.
Options for moving away from sodium-bearing leavening ingredients are examined by expert from Balchem Corp.
Multi-functional cellulose gums boast stable pricing and dependable availability, say experts from Ashland Specialty Ingredients.
Great for gluten-free products, gums are getting more overall use in baked foods, say experts from TIC Gums.
Flavor ingredients bring baked goods and snack foods to life.