News and feature stories from Baking & Snack

Leavening sans sodium
Potassium bicarbonate gives equal performance as its sodium counterpart, plus a bit of sweetness.

The healthy side of chocolate
As chocolate’s benefits are better understood, formulators can use this indulgent ingredient to boost the health perception of their products.

Why enrichment still matters
Christine Cochran from the Grain Foods Foundation shares the history and importance of enrichment.

Why fortify or enrich your products?
As consumers look for more from their daily bread, formulators look to enrichment and fortification ingredients to deliver that something extra.

The changing world of oils
Base oils and their production methods continue to evolve as consumers seek baked goods made with healthful ingredients.

Inclusions leave lasting impressions
Crunchy pea-protein bits join specialty grain and flavor, color inclusions to make products look and taste better.

Post-PHO emulsifiers change the game
Palm offers promise, with sustainable palm getting the nod.

Application-specific shortenings for post-PHO success
Blends tap the various benefits of multiple base oils.

Special bakers yeast strain cuts acrylamide risk
By consuming the amino acid asparagine, it removes the carcinogen’s precursor compound.

New realities in fats and oils
The type of application will drive the choice of base oil and the shortening that results.

Many factors to replacing PHOs
The base oil has the most impact on product performance.

Benefits of "no-sugar-added" sweeteners
Inulin and isomaltulose don't contribute added sugars to formulations, but are naturally sweet.

Yeast's nutritional benefits
Baker's yeast provides some unique functions, from fighting carcinogens to offering a boost of vitamins.

Inulin, a highly studied prebiotic
Recent scientific research proves the worth of inulin in the diets of children and prediabetics.

Mother nature's sweeteners
Bakery formulators search for options to cope with the need to declare ‘added sugars’ on package labels.

Theresa Cogswell breaks down the importance of enriched flour
The trend among bakers to move away from enriched flour raises troubling questions.

Getting creative with yeast
Bakers yeast not only leavens baked foods but also serves them functionally to enable creative solutions.

Multifaceted Brazilian cheese bread mix offers bakers countless opportunities
Brazilian cheese bread mix brings clean-label, gluten-free and non-GMO alternatives to North America.

Natural flavors meet ethnic trends
Spicy and ethnic flavors continue to trend upward, but not just any heat will do.

Chocolate suppliers meet community needs
Independent programs provide additional assistance to farmers and their neighborhoods.

Steeplechase to great taste
Consumer demand for recognizable ingredients drives the switch to natural flavors and colors. That doesn’t mean there aren’t some hurdles to overcome first.

Sustainability and chocolate
Consumers expect more from their food, including sustainable sourcing.

The many uses of purple corn
The benefits of purple corn reach far and wide thanks to anthocyanins.

Resistant starch functionality
Resistant starches are the easiest of the insoluble dietary fibers to use because they tend to be non-hygroscopic and exhibit low water-binding capabilities.

Intro to prebiotics, probiotics and synbiotics
Use this primer to make sure you know the difference.