News and feature stories from Baking & Snack
Dietary balance and variety are more important to good health and energy availability, says Dr. Glenn Gaesser.
Know your gums to know their best applications, say experts from Gum Technology.
Calcium can be a plus factor when switching leavening ingredients, says expert from Innophos.
Isomaltulose in glazes can extend the appeal of iced donuts.
Formulators who explore protein enhancements will gain a clear advantage.
In the ‘battle of the bulge,’ formulators seek solutions to simultaneously reduce added sugars and calories.
Expert from Bunge Oils looks at the challenges of formulating baked foods and snacks when moving away from partially hydrogenated oils.
Tate & Lyle expert describes the usefulness of soluble corn fiber in bakery formulations.
Protease enzymes should get more interest in clean-label applications, says Enzyme Development Corp. expert.
Rye provides bakers positive health benefits and ancient grain appeal.
Premixes help simplify the nutrient-addition process.
Standing in for gluten’s structure and texture isn’t the only thing that gums and hydrocolloids do.
Experts from Cargill look at the practical side of gluten-free formulating.
Expert from Smart Salt examines a recently introduced salt reduction system based on taste enhancement.
Clean-label, non-GMO and organic advantages apply to variety syrups, says Ciranda expert.
Technological improvements throw open the doors to baked foods with clean label colors.
TIC Gums’ new line of products can bring back what gluten takes with it.
With chemical leavening, formulators must strike the right balance to reduce sodium and maintain process functionality.
Expert from ADM Oils details the rising number of choices when moving away from partially hydrogenated oils for fried baked foods and snacks.
Cereal grains as fiber sources benefit many baked foods, says Ardent Mills expert.
Expert from BENEO answers questions about the status of inulin as a dietary fiber and its role as a low-intensity sweetener.
Flaked kosher sea salt — an ingredient familiar to label-reading consumers — offers uncommon advantages to bakers and snack food makers.
With the looming implementation of FSMA regulations, bakers prepare for the mountains of paperwork that could greet them.
Advances in fiber enable formulators to pack baked goods with fiber without impacting taste.
Tapioca and agave syrups bring interesting opportunities to baked foods, according to Ingredion expert.