News and feature stories from Baking & Snack

How hydrocolloids aid stability
Icings and glazes depend on gums to function properly.

New horizons for craft baking
Wheat Montana flourishes as a small, nimble bakery with the freedom to innovate.

Water icing applications
Glazes and water icings have many purposes in the baking world.

Theresa Cogswell offers IBIE advice
Here are tips about what to look for at IBIE 2016 and how to make the most of the show … with a few insights from Albert Einstein, too.

Problems with protein
When formulating baked goods with extra protein, bakers need to be aware of pitfalls that can make high-protein products difficult to machine.

Applications for malt extract
Derived from barley, an ancient grain, malt extract carries a modern message about nutrition.

Whole grains: Making the conversion
What does it take to recast bakery favorites into whole grain formats?

Americans still sweet on sweet goods
The US love affair with indulgence remains strong as ever when simple treats provide rewards for everyday feats.

PHO removal prompts innovation
With the target date for PHO removal looming, an increasing supply of alternative oils and new emulsifiers now assists food companies in the effort.

Labeling laws: The big questions
IBIE convenes at a time of rapid change for ingredient labeling laws as more consumers ask about the content of their foods.

Salt's roll in product appearance
Salt plays a role not only in yeast stabilization, structure building and flavor but also in the look of a product.

Corn masa gets a folic boost
The Food and Drug Administration approved folic acid fortification of corn masa flour.

How elevation affects baking performance
The higher up you go, the more difference you’ll see in finished baked foods.

Salt's roll in flavor enhancement
When salt is absent, taste is the first thing to go.

Salt for gluten strengthening
Salt plays a major roll in baking, especially when it comes to structure.

Foodservice sandwich trends
From the bold to the fancy, sandwiches on foodservice menus are catching eyes and turning profits.

In pursuit of lifestyle nutrients
Most demographic segments can use a fortified boost of nutrients essential to optimal performance. Bakers can help.

Organic, muscled-up gluten and starches
Vital wheat gluten and wheat starches, certified organic, supply the boost.

Salt as a yeast stabilizer
Even as a "small" ingredient in bakery formulation, salt carries a big weight from a functional perspective.

Going non-GMO, sustainable with new ingredients
As today’s world becomes more interconnected, issues of sustainable sourcing arise.

Pantry-friendly lecithin
When it comes to clean label, lecithin is hard to beat.

Delicious and nutritious?
In an era of healthy mindsets and better-for-you options, indulgence doesn’t have to be a dirty word.

Nimble sweet treats
Dessert endures sweeping changes in consumers’ eating habits by being quick in adapting to change.

Emulsifier innovations
Food technologists have made great advances in replacing PHOs in emulsifiers.

Bean based nutrition
With pulse concentrates and flours, bakers and snack producers can hit all the hottest health trends.