News and feature stories from Baking & Snack
Chocolate ingredients take bakery and snack products to the next level on both the indulgence and nutrition scales. Click to view slideshow.
Bakers take formulating seriously when bringing a new product from bench to plant floor.
Probiotics hold the key to better human health if the beneficial microorganisms can survive the oven. Click to view slideshow.
Expert from Penford Food Ingredient Co. considers options for making baked foods without gluten.
Expert from Morton Salt compares bakery results for sodium chloride vs. potassium chloride.
Resistant maltodextrins lift whole grain foods into higher-fiber categories.
Pulse flours prove versatile in baked foods, especially gluten-free applications, according to an expert from the Canadian International Grains Institute.
How to shed the sodium burden when leavening baked foods by chemical methods.
SALP may be out for bakers in Europe.
As today’s consumers continue to seek health benefits in their baked foods, protein packs a healthful punch.
Shortenings and oils continue to evolve to meet customer and consumer demands.
Expert from Ingredient considers options for making baked foods without gluten.
This new oil offers lower saturated fats with greater solids content.
With some bakery-friendly gums in short supply, here’s practical advice on where to go from here.
Weight management goes much better with products formulated to support satiety and satisfaction.
Honey’s popularity makes it an ideal bakery ingredient, notes expert from National Honey Board.
When seeking alternatives to molasses and corn syrup, it’s all about the label.
NPD Group report shows eating habits don’t line up with perception.
High-protein claims gain ground on high fiber in the bread aisle.
Bakers face a formulating dilemma: how to maintain salt’s functionality but replace its sodium, at least in part.
Could ancient wheats pose less of a risk to gluten-sensitive people?
Expert from Kemin discusses a new natural ingredient that protects against oxidative rancidity.
Formulators must target great taste and work to build crumb structure and keep quality in the absence of gluten.
Award-winning egg replacer gives bakers a uniquely formulated, clean, cost-effective alternative.
Bakers can save by using encapsulated fumaric acid as a mold inhibitor.