News and feature stories from Baking & Snack

Spotlight on inclusions
Little extras go a long way to make baked foods more appealing.

Let's talk organogels
Natural waxes may open another door to replacing trans fats without increasing saturated fats.

Frozen/par-baked trends
Savvy bakers find golden opportunities by developing on-trend frozen and par-baked goods while partnering with customers in almost every conceivable channel.

Clean label is here to stay
Clean-eating trends among consumers demand clean-label approaches to bakery formulating.

Shortening 'mix tape'
Enzymatic intersterification separates fatty acid components and reassembles them.

Case in point: Dough tolerance
Formulating cleaner-label breads involves understanding of each ingredient's unique function.

Phasing out PHOs
As FDA downgrades partially hydrogenated oils, formulators need to upgrade their knowledge of a new generation of shortening blends.

Tree Top offers the crunch of apples
A new process gives apple pieces a very different texture.

It's not easy being clean
Be sure you include everyone — especially your miller — when going clean-label.

Egg replacers and avian flu
With a shortage of eggs last year, some bakers turned to egg extenders or replacers.

Honey: still sweet, still popular
It's mankind's first sweetener, and it continues to exert its power today.

Grains, ancient and modern
There are many non-wheat flour options available to bakers to differentiate themselves in the marketplace.

How to move away from added sugars
High-intensity sweeteners can help bakers make foods that meet the sugar reduction goals of the Dietary Guidelines for Americans 2015-20.

Protein-packed recovery and renewal
With eggs coming down in price and almost back into normal supply, dairy ingredients diversify in nutrition and function.

pH's role in color
Different leavening acids result in a variety of crust and crumb colors.

Super soaked grains
Corbion Caravan simplifies adding whole and ancient grains to dough by offering them pre-soaked, pre-cooked and preservative-free.

Challenges with protein in formulation
Protein may be a natural addition to any formulation, but that doesn’t mean it doesn’t take some extra work.

An abundance of protein
With so many options to choose from for protein fortification, it’s important to understand the benefits and challenges each one brings to the formulating bench.

Pyler says: The story of San Francisco sourdough
The microorganisms that give this West Coast favorite its flavor and texture surprised scientists.

Pyler says: Starch gels at baking temperatures
After gelling, starch retrogrades over time affecting the quality of baked goods.

Pulses and nuts as flour
With growing industry demand for gluten-free options that are also high in fiber and protein, pulses and nuts are an excellent fit for a variety of baked foods applications.

Pyler says: Glycemic index isn't the whole story
How is the glycemic impact of a food measured?

Unexpected sources of antioxidants
Coffee fruit, green tea and cherries are packed with plenty of wellness properties.

Finding the right source of protein
With protein on every one's mind, the right source when added to most bakery or snack formulations will upgrade function and nutrition.

Pyler says: What is "self-rising flour?"
Home bakers use styles of flour different from commercially available types.