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Sweeteners

Sweeteners

Sucrose, fructose, oligosaccharides and other sweeteners are critical to many functional and organoleptic properties of finished baked foods.

showing 1-23 of 23 articles

Get ready variety syrups, part 2

Formulations
Clean-label, non-GMO and organic advantages apply to variety syrups, says Ciranda expert.

Why honey works so well in baked foods

Formulations
Consumers like its naturalness and flavor, and bakers like its functional benefits, according to expert from the National Honey Board.

How to spare the sugar in baked foods, part 7

Formulations
Bakers can use a milk protein concentrate to reduce the sugary load, according to an expert from Glanbia Nutritionals.

How to benefit from malt’s basic values, part 2

Formulations
Expert from Malt Products considers the benefits of malt in bakery formulations.

How to spare the sugar in baked foods, part 5

Formulations
Starch-based ingredients combine with non-nutritive sweeteners can do the job, said experts from Penford Food Ingredients.
Honey 101
Formulations