News and feature stories from Baking & Snack

Layers and fusions
Consumers push for bolder, more complex flavors.

The shortening conundrum
Shortening producers seek alternatives to PHOs in response to growing health concerns.

Answers to the egg crisis Pat 8
Expert recommends a four-step process to replace eggs in sweet goods.

Clean alternatives help bakers reduce sugar
Bakers and suppliers naturally prepare for an added sugars declaration on the Nutrition Facts panel.

Leavening agents bring lift to baked goods
By fitting the right leavening agent to the right product, bakers can the get the most out of their chemical leavening system.

Answers to the egg crisis Part 9
Expert explains that with the right choice, no formula adjustments are needed when using egg replacers.

Corbion Caravan extends shelf life for bread
The award-winning enzyme blend lengthens the life of a loaf of bread by seven days.

Gums keep baked goods together
Versatile hydrocolloids solve a host of problems in a variety of applications.

Probiotics can improve protein use
Research shows that when consumed with probiotics, protein’s inherent benefits increase.

Probiotics, prebiotics work in synergy
Proper probiotic selection and application can ease the challenges they present to baking.

Bay States sprouted grains sprout new benefits
The milling company perfects the germination process of its BeneGrain flours.

First commercial allulose helps bakers reduce calories
Allulose debuts commercially and provides bakers a way to reduce calories while maintaining taste.

Sodium-cutting strategies and tactics part 2
Many paths lead to success, according to expert from AB Mauri.

Answers to the egg crisis Part 7
Whole algal flour makes a potent egg replacer, according to two experts from Solazyme.

Answers to the egg crisis Part 6
Among the choices for egg replacers is citrus-based fiber that acts as a drop-in alternative, according to expert from Fiberstar.

Chocolate persists in its appeal
Chocolate’s high appeal to consumers makes its temperamental handling qualities all the more challenging.

Bakers choose chocolate vs confectionery
Chocolate and confectionery coatings bring different functionalities to a baker’s formulation.

Mondelez invests in the cocoa life
The company’s sustainability program brings aid to more than 100 Indonesian communities.

Bakeries claim fiber to get consumer attention
Grain-based foods have a natural affinity for fiber, which may need to be added to meet consumer expectations.

FDA sets its sights on fiber
Will the agency change the way fiber is listed on labels?

Answers to the egg crisis Part 5
Because egg prices may likely to remain high, an expert from Puratos suggests continued use of egg replacers into the future.

Answers to the egg crisis Part 4
Corbion Caravan expert reports moist texture and pleasant product flavors from use of egg replacers.

High cost for real eggs
What does the future hold for eggs and egg replacers?

Answers to the egg crisis Part 3
Because egg levels vary by type of baked foods, adjustment with egg replaces will, too, note experts Agropur Ingredients.

Answers to the egg crisis
It's important that egg replaces mimic all the functional properties of eggs, according to BreadPartners expert.