News and feature stories from Baking & Snack
Enzymes enable clean-label formulating strategies, but there’s much more to their advantages in baked foods.
Governmental restrictions and consumer demands have bakers seeking out more trans fat alternatives.
Texture should be a top consideration when reducing sugar in baked foods. An expert from Sensus America explains why.
Expert from Didion Milling considers the big role that corn flour and corn bran can play in formulating gluten-free foods.
More than sweetness needs to be replaced when cutting sugar, according to an expert from DuPont Nutrition & Health.
Experts from Cain Food Industries and Nu-Tek Food Science detail a new form of salt that reduces sodium content.
Expert from Bay State Milling considers options for making baked foods without gluten.
Expert from AB Mauri examines the reasons behind changes in chemical leavening systems and what they mean to bakers.
Bakers take formulating seriously when bringing a new product from bench to plant floor.
Probiotics hold the key to better human health if the beneficial microorganisms can survive the oven. Click to view slideshow.
Chocolate ingredients take bakery and snack products to the next level on both the indulgence and nutrition scales. Click to view slideshow.
Consumer and customer research cues a new tortilla formulation system.
Cocoa suppliers do their part to improve the sustainability of the ingredient.
Expert from Penford Food Ingredient Co. considers options for making baked foods without gluten.
Expert from Morton Salt compares bakery results for sodium chloride vs. potassium chloride.
How to shed the sodium burden when leavening baked foods by chemical methods.
Pulse flours prove versatile in baked foods, especially gluten-free applications, according to an expert from the Canadian International Grains Institute.
As today’s consumers continue to seek health benefits in their baked foods, protein packs a healthful punch.
SALP may be out for bakers in Europe.
Resistant maltodextrins lift whole grain foods into higher-fiber categories.
This new oil offers lower saturated fats with greater solids content.
Shortenings and oils continue to evolve to meet customer and consumer demands.
Expert from Ingredient considers options for making baked foods without gluten.
With some bakery-friendly gums in short supply, here’s practical advice on where to go from here.
Bakers face a formulating dilemma: how to maintain salt’s functionality but replace its sodium, at least in part.