News and feature stories from Baking & Snack
Expert from Malt Products considers the benefits of malt in bakery formulations.
Multiyear study from Horizon Milling reveals there’s plenty of room to make improvements and earn market gains in the category.
New formats for baked foods help consumers get their daily fruit requirements in tempting, appetizing and tasty ways.
As competition heats up in the gluten-free category, bakery formulators shift efforts to improving taste and texture in a wider variety of products.
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.
Expert from Corbion Caravan examines changes in bakery enzymes.
It depends on who you ask, but a grain is a grain, not an oilseed or legume.
When setting sail for whole grain applications, bakers can follow new opportunities but should expect a change of direction in formulating.
Expert from Glanbia Nutritionals looks at the problem-solving functions that hydrocolloids offer to gluten-free foods.
Sensus says it has the solution to masking stevia’s not-so-pleasant aftertaste.
Expert from Lallemand gives practical advice about selecting enzymes for bakery use.
Starch-based ingredients combine with non-nutritive sweeteners can do the job, said experts from Penford Food Ingredients.
Expert from Ingredion discusses the role of polyols and stevia in dialing back the sugar content of baked goods.
Pea and bean flours open interesting nutrition and formulating opportunities, according to experts from SK Food International.
Enzymes enable clean-label formulating strategies, but there’s much more to their advantages in baked foods.
Governmental restrictions and consumer demands have bakers seeking out more trans fat alternatives.
Products containing tart cherries can offer some unexpected health benefits.
Texture should be a top consideration when reducing sugar in baked foods. An expert from Sensus America explains why.
Expert from Didion Milling considers the big role that corn flour and corn bran can play in formulating gluten-free foods.
More than sweetness needs to be replaced when cutting sugar, according to an expert from DuPont Nutrition & Health.
Experts from Cain Food Industries and Nu-Tek Food Science detail a new form of salt that reduces sodium content.
Expert from Bay State Milling considers options for making baked foods without gluten.
Expert from AB Mauri examines the reasons behind changes in chemical leavening systems and what they mean to bakers.
Consumer and customer research cues a new tortilla formulation system.