News and feature stories from Baking & Snack

Malt meets bread
A new use for an old standby ingredient in distilling results in a flour that improves machinability, flavor and aroma.
The clean conundrum
It’s a trend now firmly entrenched in everyday shopping, but what does it mean? And how long will it last?
Gluten-free: Delicious and nutritious
Developments among ingredients for gluten-free foods have improved taste profile and the nutrition label.
Sodium-cutting strategies and tactics, part 2
Many paths lead to success, according to expert from AB Mauri.
Innovative boosters
As protein continues to appeal to today’s consumers, formulators can choose among an ever-widening range of sources.
Algal agility
Microalgae flour can help bakers churn out healthy products that don’t skimp on taste.
The taste of authenticity
Flavor innovation creates snacks and baked foods that are the real deal.
Bakery fats after PHOs, part 2
Experts from AAK describe why the improved stability of ‘new generation’ fats and oils makes them so attractive.
Bakery fats after PHOs, part 1
Expert from IOI Loders Croklaan describes what removal of partially hydrogenated oils will mean to bakery and snack applications.
Deter and sequester
The most common approach to retard lipid auto-oxidation is to include antioxidants in the formulation.
Feeding Innovation at IFT 15
IFT15 celebrates the science that feeds the world.
A fats and oils report card
How are the 'new generation' oils fitting into bakery and snack applications? Quite well, as a matter of fact.
The umami effect
Thanks to the science of flavor enhancement, formulators can reduce sodium naturally without sacrificing taste.
Understanding required
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.
A Dairy Solution
MCT Dairies use dairy-based ingredients to replace important characteristics typically delivered by eggs.
Sweet in form and function
As sugar continues to face bad publicity, bakers attempt to reduce the amounts they use without impacting taste and structure.
The keys to clean-label efficiency
Highly specific in their activity, modern bakery enzymes hold the keys to functional improvements.
Sodium: To reduce or not to reduce
Government efforts to get Americans to consume less sodium appear to be stalling. Where does that leave bakery and snack formulators?
The scoop on sprouted grains
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.
Value-added wheat
Plant-based protein can serve as a new alternative to eggs.
Sodium-cutting strategies and tactics, part 1
Expert from Innophos advises looking at sodium sources already in baked foods and then considering alternatives.
Freekah an ancient grain option
Consumers seeking the latest in ancient grains can now choose organic cracked freekah.
Why emulsifiers work in cutting trans fat use
To move bakery formulations away from use of trans-containing shortenings, bakers should consider today’s improved emulsifiers.
How to balance chemical leavening, part 6
Potassium leaveners can support nutrient claims, says expert from Clabber Girl Corp.
Working with proteins, part 4
New research shows how wheat protein isolate can replace eggs.