News and feature stories from Baking & Snack

From prediction to prevention
FARP co-directors offer a glimpse into the crystal ball of controls.

Answering demand
Improved dry milling process now prepares true whole grain corn flour, complete with bran and germ.

How to balance chemical leavening part 2
Multiple factors must be considered, says expert from ICL Food Specialties.

Working with proteins part 1
Dairy proteins exhibit special affinity for baked foods, say experts from Agropur Ingredients.

Exploring gums and hydrocolloids part 1
Know your gums to know their best applications, say experts from Gum Technology.

Put protein in its place
Dietary balance and variety are more important to good health and energy availability, says Dr. Glenn Gaesser.

How to balance chemical leavening part 1
Calcium can be a plus factor when switching leavening ingredients, says expert from Innophos.

Quality of shelf life
Isomaltulose in glazes can extend the appeal of iced donuts.

Energy crisis
In the ‘battle of the bulge,’ formulators seek solutions to simultaneously reduce added sugars and calories.

Staying ahead of the protein game
Formulators who explore protein enhancements will gain a clear advantage.

Frying the non trans way part 3
Expert from Bunge Oils looks at the challenges of formulating baked foods and snacks when moving away from partially hydrogenated oils.

Fibers new bakery look part 2
Tate & Lyle expert describes the usefulness of soluble corn fiber in bakery formulations.

Taking a new look at enzymes part 5
Protease enzymes should get more interest in clean-label applications, says Enzyme Development Corp. expert.

Rye revival
Rye provides bakers positive health benefits and ancient grain appeal.

Not-so-secret ingredients
Standing in for gluten’s structure and texture isn’t the only thing that gums and hydrocolloids do.

Setting the stage
Premixes help simplify the nutrient-addition process.

How to formulate for gluten-free part 6
Experts from Cargill look at the practical side of gluten-free formulating.

How to get smart about salt part 3
Expert from Smart Salt examines a recently introduced salt reduction system based on taste enhancement.

Get ready variety syrups part 2
Clean-label, non-GMO and organic advantages apply to variety syrups, says Ciranda expert.

Gluten-free functionality
TIC Gums’ new line of products can bring back what gluten takes with it.

Every little bit counts
With chemical leavening, formulators must strike the right balance to reduce sodium and maintain process functionality.

Naturally colorful
Technological improvements throw open the doors to baked foods with clean label colors.

Frying the non-trans way part 3
Expert from ADM Oils details the rising number of choices when moving away from partially hydrogenated oils for fried baked foods and snacks.

Fibers new bakery look part 1
Cereal grains as fiber sources benefit many baked foods, says Ardent Mills expert.

Why inulin acts as fiber and sweetener
Expert from BENEO answers questions about the status of inulin as a dietary fiber and its role as a low-intensity sweetener.