News and feature stories from Baking & Snack

Lecithin: nature’s way to emulsify
When Mother Nature needed a way to mix oil and water, she created lecithin.
Making sure of sensory characteristics, part 2
How Tate & Lyle uses sensory science to address difficult formulating challenges.
How to spare the sugar in baked foods, part 1
Roquette expert explains how to use polyols to replace sugar in baked foods.
There’s a global flavor to emerging taste trends
McCormick announces its 2013 flavor forecast, identifying concepts that will drive flavor innovation.
What’s new in bakery shortenings, part 5
Experts from Caravan Ingredients describe a new structuring system for bakery shortenings that replaces solids previously supplied by partial hydrogenation or tropical oils.
A sip of satiety
Premeal snacks made with polydextrose help control appetite.
Different ingredients target the same goal: sodium reduction
Because salt adds so much savor to baked foods, it’s hard to replace, but formulators now have more alternative ingredients.
How to detour around sodium in leavening systems
Formulators can pick up calcium advantages with alternate leaveners.
Showing the way of dried plums
Give products a healthy boost with this surprise ingredient.
Variety Flours: On the ryes…and others
Different grains yield different flours, different performance, different products and different appeal to consumers.
Variety flours and the supply chain
Nonwheat flours make products attractive, but don’t forget the bigger picture.
Why is nonwheat so appealing?
Listen to consumers — they’ll let you know.
What’s happening in bakery and snack flavors, part 1
Experts from Mother Murphy’s Laboratories consider changes and opportunities.
How flavors cover cuts in sugar, fat and salt
Formulators can make low-sugar and trans-fat-free foods much more appealing to consumers through smart flavor choices.
How to select starch ingredients, part 3
Expert from Cargill Texturizing Solutions examines options among native and modified starches.
Fiber closes the dietary deficit
Classified by solubility, fermentability, digestibility, purity and source, fiber happens to be a nutrient of concern in the American diet.
Going beyond ordinary roles for flavors in baked foods
Trends find consumers seeking nostalgic, comforting flavors as well as new, ethnic tastes
How to use flavors to enhance whole grain products
Careful flavor choices smooth out the rough edges.
Invisible fibers for baked foods
Some soluble fiber ingredients go undetected by consumers
Solving for solubility
When it comes to choosing a type of fiber, let the application dictate.
Why swap honey for sugar
Mother Nature’s most natural of all sweeteners can upgrade product image and flavor when cutting sugar in baked foods.
How to reduce sugar in baked foods, part 1
National Honey Board offers insight on how honey can cut sugar while adding flavor, aroma and shelf life benefits.
Savory flavors in baked foods and snacks, part 4
Consumers like their flavors both familiar and adventurous, according to Agneta Weisz of Comas Flavors.
Adding nutrients to kids’ diets, part 4
Expert from Ingredion provides insight into formulating healthy baked foods for children.
Lower sodium intake advice coming, predicts General Mills scientist
Global attention to sodium in the diet intensifies even as the company succeeds in cutting its presence in many foods.