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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

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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

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Bakers can use a milk protein concentrate to reduce the sugary load, according to an expert from Glanbia Nutritionals.
Honey 101
Formulations