News and feature stories from Baking & Snack
Making the right choice is essential to finished quality
Chemical leavening affects products before the oven, in finished products and on the shelf.
When FDA pulled the GRAS status of partially hydrogenated oils, innovation in bakery shortenings cranked up and multiplied formulating choices.
With high levels of natural humectants and sweeteners, prune ingredients provide health and function.
The Grocery Manufacturers Association seeks approval for specific use of PHOs.
When it comes to leavening acids, being able to interpret acronyms is critical.
Multi-faceted ingredients can alter color, flavor and texture for the good, says expert from Innophos.
Chemical leavening helps control color, texture and flavor of baked foods
Chemical leavening helps to give tortillas the right appearance.
"Sweet brown" flavors evoking Latin America's rich culinary traditions can perk up baked foods.
Ancient grains such as barley, rye and millet still have plenty of untried uses.
Fifteen years after whole grains pushed their way to the head of the line in bakery formulating, there's still plenty of unlocked potential.
Dairy product solids are making major inroads in product development.
Whey ingredients have many surprising uses within the baked goods industry.
Natural, clean-label dairy-derived flavors can contribute function as well as nutrition.
Milk offers a nutrient powerhouse to humans and a myriad of other applications to bakers.
Drink-inspired flavors and ingredients make their way into cakes, cookies, and other baked goods.
Emulsifiers offer solutions to the PHO problem.
Peppers add excitement to savory and sweet baked goods.
Regional flavors breathe new life into American classics.
Fungal glucose oxidase oxidizes, but doesn’t over-oxidize, doughs to aid moulding and makeup performance.
Artisan cheeses and complex fruit combinations gain popularity.
Consumers push for bolder, more complex flavors.
Shortening producers seek alternatives to PHOs in response to growing health concerns.
Expert recommends a four-step process to replace eggs in sweet goods.