News and feature stories from Baking & Snack

How to benefit from malt’s basic values, part 2
Expert from Malt Products considers the benefits of malt in bakery formulations.
Why people like — and dislike — whole wheat bread
Multiyear study from Horizon Milling reveals there’s plenty of room to make improvements and earn market gains in the category.
Be fruitful and prosper
New formats for baked foods help consumers get their daily fruit requirements in tempting, appetizing and tasty ways.
Gluten-free: The next generation
As competition heats up in the gluten-free category, bakery formulators shift efforts to improving taste and texture in a wider variety of products.
What fate for ADA?
Is it time to play taps for azodicarbonamide? At present, this dough improver is GRAS for use in flour and dough, but some now call for its ban.
Taking a new look at emulsifiers, part 1
Expert from Corbion Caravan examines changes in bakery enzymes.
What is a cereal grain, officially?
It depends on who you ask, but a grain is a grain, not an oilseed or legume.
Slideshow: Explore a new world of variety flours
When setting sail for whole grain applications, bakers can follow new opportunities but should expect a change of direction in formulating.
How to formulate for gluten-free, part 5
Expert from Glanbia Nutritionals looks at the problem-solving functions that hydrocolloids offer to gluten-free foods.
Less bitter, more sweet
Sensus says it has the solution to masking stevia’s not-so-pleasant aftertaste.
Taking a new look at enzymes, part 1
Expert from Lallemand gives practical advice about selecting enzymes for bakery use.
How to spare the sugar in baked foods, part 5
Starch-based ingredients combine with non-nutritive sweeteners can do the job, said experts from Penford Food Ingredients.
How to spare the sugar in baked foods, part 6
Expert from Ingredion discusses the role of polyols and stevia in dialing back the sugar content of baked goods.
How to use variety flours, part 3
Pea and bean flours open interesting nutrition and formulating opportunities, according to experts from SK Food International.
Enzymes beyond amylase
Enzymes enable clean-label formulating strategies, but there’s much more to their advantages in baked foods.
Fats and oils: The new breed
Governmental restrictions and consumer demands have bakers seeking out more trans fat alternatives.
Seeing red
Products containing tart cherries can offer some unexpected health benefits.
How to spare the sugar in baked foods, part 4
Texture should be a top consideration when reducing sugar in baked foods. An expert from Sensus America explains why.
How to formulate for gluten-free, part 4
Expert from Didion Milling considers the big role that corn flour and corn bran can play in formulating gluten-free foods.
How to spare the sugar in baked foods, part 3
More than sweetness needs to be replaced when cutting sugar, according to an expert from DuPont Nutrition & Health.
How to get smart about salt, part 2
Experts from Cain Food Industries and Nu-Tek Food Science detail a new form of salt that reduces sodium content.
How to formulate for gluten-free, part 3
Expert from Bay State Milling considers options for making baked foods without gluten.
Working with chemical leaving, part 1
Expert from AB Mauri examines the reasons behind changes in chemical leavening systems and what they mean to bakers.
Dial up, dial down
Consumer and customer research cues a new tortilla formulation system.