News and feature stories from Baking & Snack
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.
The award-winning enzyme blend lengthens the life of a loaf of bread by seven days.
By fitting the right leavening agent to the right product, bakers can the get the most out of their chemical leavening system.
Bakers and suppliers naturally prepare for an added sugars declaration on the Nutrition Facts panel.
Expert explains that with the right choice, no formula adjustments are needed when using egg replacers.
Research shows that when consumed with probiotics, protein’s inherent benefits increase.
Proper probiotic selection and application can ease the challenges they present to baking.
The milling company perfects the germination process of its BeneGrain flours.
Versatile hydrocolloids solve a host of problems in a variety of applications.
Allulose debuts commercially and provides bakers a way to reduce calories while maintaining taste.
Many paths lead to success, according to expert from AB Mauri.
Whole algal flour makes a potent egg replacer, according to two experts from Solazyme.
Among the choices for egg replacers is citrus-based fiber that acts as a drop-in alternative, according to expert from Fiberstar.
Will the agency change the way fiber is listed on labels?
The company’s sustainability program brings aid to more than 100 Indonesian communities.
Chocolate’s high appeal to consumers makes its temperamental handling qualities all the more challenging.
Chocolate and confectionery coatings bring different functionalities to a baker’s formulation.
Grain-based foods have a natural affinity for fiber, which may need to be added to meet consumer expectations.
Because egg prices may likely to remain high, an expert from Puratos suggests continued use of egg replacers into the future.
What does the future hold for eggs and egg replacers?
Corbion Caravan expert reports moist texture and pleasant product flavors from use of egg replacers.
Because egg levels vary by type of baked foods, adjustment with egg replaces will, too, note experts Agropur Ingredients.
It's important that egg replaces mimic all the functional properties of eggs, according to BreadPartners expert.