News and feature stories from Baking & Snack

Put protein in its place
Dietary balance and variety are more important to good health and energy availability, says Dr. Glenn Gaesser.
How to balance chemical leavening, part 1
Calcium can be a plus factor when switching leavening ingredients, says expert from Innophos.
Energy crisis
In the ‘battle of the bulge,’ formulators seek solutions to simultaneously reduce added sugars and calories.
Quality of shelf life
Isomaltulose in glazes can extend the appeal of iced donuts.
Staying ahead of the protein game
Formulators who explore protein enhancements will gain a clear advantage.
Frying the non-trans way, part 3
Expert from Bunge Oils looks at the challenges of formulating baked foods and snacks when moving away from partially hydrogenated oils.
Fiber’s new bakery look, part 2
Tate & Lyle expert describes the usefulness of soluble corn fiber in bakery formulations.
Taking a new look at enzymes, part 5
Protease enzymes should get more interest in clean-label applications, says Enzyme Development Corp. expert.
Not-so-secret ingredients
Standing in for gluten’s structure and texture isn’t the only thing that gums and hydrocolloids do.
Rye revival
Rye provides bakers positive health benefits and ancient grain appeal.
Setting the stage
Premixes help simplify the nutrient-addition process.
How to formulate for gluten-free, part 6
Experts from Cargill look at the practical side of gluten-free formulating.
How to get smart about salt, part 3
Expert from Smart Salt examines a recently introduced salt reduction system based on taste enhancement.
Get ready variety syrups, part 2
Clean-label, non-GMO and organic advantages apply to variety syrups, says Ciranda expert.
Every little bit counts
With chemical leavening, formulators must strike the right balance to reduce sodium and maintain process functionality.
Frying the non-trans way, part 3
Expert from ADM Oils details the rising number of choices when moving away from partially hydrogenated oils for fried baked foods and snacks.
Gluten-free functionality
TIC Gums’ new line of products can bring back what gluten takes with it.
Naturally colorful
Technological improvements throw open the doors to baked foods with clean label colors.
Fiber’s new bakery look, part 1
Cereal grains as fiber sources benefit many baked foods, says Ardent Mills expert.
Why inulin acts as fiber and sweetener
Expert from BENEO answers questions about the status of inulin as a dietary fiber and its role as a low-intensity sweetener.
Fiber for the future
Advances in fiber enable formulators to pack baked goods with fiber without impacting taste.
Record stress
With the looming implementation of FSMA regulations, bakers prepare for the mountains of paperwork that could greet them.
Salt with buzz
Flaked kosher sea salt — an ingredient familiar to label-reading consumers — offers uncommon advantages to bakers and snack food makers.
Get ready variety syrups, part 1
Tapioca and agave syrups bring interesting opportunities to baked foods, according to Ingredion expert.
Taking a new look at enzymes, part 4
Xylanases and a new protease are examined by an expert from Puratos.