News and feature stories from Baking & Snack
When Mother Nature needed a way to mix oil and water, she created lecithin.
How Tate & Lyle uses sensory science to address difficult formulating challenges.
Roquette expert explains how to use polyols to replace sugar in baked foods.
McCormick announces its 2013 flavor forecast, identifying concepts that will drive flavor innovation.
Experts from Caravan Ingredients describe a new structuring system for bakery shortenings that replaces solids previously supplied by partial hydrogenation or tropical oils.
Premeal snacks made with polydextrose help control appetite.
Because salt adds so much savor to baked foods, it’s hard to replace, but formulators now have more alternative ingredients.
Formulators can pick up calcium advantages with alternate leaveners.
Give products a healthy boost with this surprise ingredient.
Different grains yield different flours, different performance, different products and different appeal to consumers.
Nonwheat flours make products attractive, but don’t forget the bigger picture.
Listen to consumers — they’ll let you know.
Experts from Mother Murphy’s Laboratories consider changes and opportunities.
Formulators can make low-sugar and trans-fat-free foods much more appealing to consumers through smart flavor choices.
Expert from Cargill Texturizing Solutions examines options among native and modified starches.
Classified by solubility, fermentability, digestibility, purity and source, fiber happens to be a nutrient of concern in the American diet.
Trends find consumers seeking nostalgic, comforting flavors as well as new, ethnic tastes
Careful flavor choices smooth out the rough edges.
Some soluble fiber ingredients go undetected by consumers
When it comes to choosing a type of fiber, let the application dictate.
Mother Nature’s most natural of all sweeteners can upgrade product image and flavor when cutting sugar in baked foods.
National Honey Board offers insight on how honey can cut sugar while adding flavor, aroma and shelf life benefits.
Consumers like their flavors both familiar and adventurous, according to Agneta Weisz of Comas Flavors.
Expert from Ingredion provides insight into formulating healthy baked foods for children.
Global attention to sodium in the diet intensifies even as the company succeeds in cutting its presence in many foods.