News and feature stories from Baking & Snack

Hydrocolloids and the real world, part 2
With some bakery-friendly gums in short supply, here’s practical advice on where to go from here.
Feeling fuller, longer
Weight management goes much better with products formulated to support satiety and satisfaction.
How to benefit from honey’s basic values, part 1
Honey’s popularity makes it an ideal bakery ingredient, notes expert from National Honey Board.
More than molasses
When seeking alternatives to molasses and corn syrup, it’s all about the label.
Most of us: not-so-healthy eaters
NPD Group report shows eating habits don’t line up with perception.
Powered by protein
High-protein claims gain ground on high fiber in the bread aisle.
Get smart about salt
Bakers face a formulating dilemma: how to maintain salt’s functionality but replace its sodium, at least in part.
And then there’s ‘lower gluten’
Could ancient wheats pose less of a risk to gluten-sensitive people?
What’s new among antioxidants and preservatives, part 6
Expert from Kemin discusses a new natural ingredient that protects against oxidative rancidity.
Great gluten-free expectations
Formulators must target great taste and work to build crumb structure and keep quality in the absence of gluten.
Instead of one good egg
Award-winning egg replacer gives bakers a uniquely formulated, clean, cost-effective alternative.
Serve and protect
Bakers can save by using encapsulated fumaric acid as a mold inhibitor.
How to benefit from malt’s basic values, part 1
Expert from Briess Malt & Ingredients considers.
Extending honey with inulin
There’s a nutritional benefit, too: extra fiber.
Hydrocolloids and the real world, part 1
With some bakery-friendly gums in short supply, here’s practical advice on where to go from here.
Change of course
Emulsifiers drive texture and shelf life when baked foods travel trans-free and low-fat routes.
What’s happening in bakery and snack flavors, part 2
Experts from Edlong Dairy Technologies consider changes and opportunities.
Almonds offer snacking satisfaction
Almonds are baked products’ perfect partner with flavor, nutrition, health benefits and versatility.
Diastatic, nondiastatic — what’s the difference?
Barley is an attractive tool for bakers when it’s used correctly.
Different flours bake differently
Here’s what formulators need to know about flours milled from variety grains including beans and lentils.
Honey 101
Most likely, honey was the baker’s first sweetener, and it remains a mainstay of their ingredients.
Jumping Hoops
New USDA guidelines about snacks in schools may prove too restrictive, leaving some nutritious foods out of the loop.
Keep on track with FTRAC
In this special report, veterans of the baking industry discuss how ABA’s committees address food safety, nutrition labeling and other critical issues.
The brave new world of formulations
A lot has happened between Expos when it comes to formulating baked foods. Here’s a glimpse into trends present and yet to come.
Triple threat in a whole grain
Help health-conscious consumers find what they’re looking for with a value-added product.