News and feature stories from Baking & Snack
Many paths lead to success, according to expert from AB Mauri.
Flavor innovation creates snacks and baked foods that are the real deal.
Microalgae flour can help bakers churn out healthy products that don’t skimp on taste.
As protein continues to appeal to today’s consumers, formulators can choose among an ever-widening range of sources.
Experts from AAK describe why the improved stability of ‘new generation’ fats and oils makes them so attractive.
IFT15 celebrates the science that feeds the world.
As bakers explore alternatives to PHOs, they have learned a number of lessons. There's more to this matter than replacing a solid fat with an oil.
Thanks to the science of flavor enhancement, formulators can reduce sodium naturally without sacrificing taste.
The most common approach to retard lipid auto-oxidation is to include antioxidants in the formulation.
How are the 'new generation' oils fitting into bakery and snack applications? Quite well, as a matter of fact.
Expert from IOI Loders Croklaan describes what removal of partially hydrogenated oils will mean to bakery and snack applications.
Highly specific in their activity, modern bakery enzymes hold the keys to functional improvements.
As sugar continues to face bad publicity, bakers attempt to reduce the amounts they use without impacting taste and structure.
MCT Dairies use dairy-based ingredients to replace important characteristics typically delivered by eggs.
Yes, their flours are different to work with, but they add an extra spurt of nutrition, digestibility and shelf life — all attractive to today’s consumers.
Plant-based protein can serve as a new alternative to eggs.
Consumers seeking the latest in ancient grains can now choose organic cracked freekah.
To move bakery formulations away from use of trans-containing shortenings, bakers should consider today’s improved emulsifiers.
Government efforts to get Americans to consume less sodium appear to be stalling. Where does that leave bakery and snack formulators?
Expert from Innophos advises looking at sodium sources already in baked foods and then considering alternatives.
Potassium leaveners can support nutrient claims, says expert from Clabber Girl Corp.
New research shows how wheat protein isolate can replace eggs.
Options for moving away from sodium-bearing leavening ingredients are examined by expert from Balchem Corp.
Multi-functional cellulose gums boast stable pricing and dependable availability, say experts from Ashland Specialty Ingredients.
Great for gluten-free products, gums are getting more overall use in baked foods, say experts from TIC Gums.