News and feature stories from Baking & Snack
Tapioca and agave syrups bring interesting opportunities to baked foods, according to Ingredion expert.
Xylanases and a new protease are examined by an expert from Puratos.
Expert from Stratas Foods recommends strategies for working with new high-oleic oils for formulating baked foods and snacks without partially hydrogenated oils.
Consumers like its naturalness and flavor, and bakers like its functional benefits, according to expert from the National Honey Board.
Variety syrups add value to baked foods and snacks by increasing consumer appeal and improving product performance.
Experts from Palsgaard describe how powder extruded emulsifiers, new to the US market, work in cake formulations.
Innovation centers that foster collaboration between bakers and their ingredient suppliers prove that one plus one can equal far more than two.
Clean-label bases help bakers extend artisan-style lines while serving nutrition-conscious consumers.
Expert from IOI Loders Croklaan describes success when using new frying fats to replace those containing trans fatty acids.
Expert from Corbion Caravan reports new applications in cakes and improved uses in bread products.
Bakers can use a milk protein concentrate to reduce the sugary load, according to an expert from Glanbia Nutritionals.
Multiyear study from Horizon Milling reveals there’s plenty of room to make improvements and earn market gains in the category.
Expert from Malt Products considers the benefits of malt in bakery formulations.
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.
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.
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.
Sensus says it has the solution to masking stevia’s not-so-pleasant aftertaste.
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.
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.