News and feature stories from Baking & Snack

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

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.

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

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

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.

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

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.

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

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

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.

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.

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.

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

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

Formulating the future
AACC International gauges progress in the science of grain-based foods by looking ahead while honoring its past 100 years.

Built to last
Enzymes offer a clean solution to extended shelf life.

Inclusions add jazz
Improvisation with toppings and inclusions manipulates their flavor, color, texture and even ingredient components.